Grilled Squab with Balsamic Glaze and Grilled Peach
Recipe by: Chef Isaac Bernstein
Squab is relatively new to the kosher market. Its meat is mildly gamey and makes a perfect appetizer portion. Squab does really well with grilling as the skin gets crispy and the meat still remains a nice rosy medium.
These birds pair well with a sweet and sour garnish which contrasts nicely with the gamey meat. And balsamic reduction is good on pretty much anything.
- Squab, Butterflied, Back Bone Removed
- 2 Cups Balsamic Vinegar
- 2 tbsp. Sugar
- Salt and Pepper
- Olive Oil
- 1 Peach
Grilled Peach Instructions
Cut the peach in half horizontally and carefully remove pit, make sure to not rip the peach.
Brush the halve sides with a heavy coating of olive oil and grill cut side down until the edges begin to char.
Remove to a plate and serve.
Balsamic Reduction Instructions
Simmer Balsamic Vinegar in a sauce pan until reduced by 75%. Whisk in Sugar and pull off flame.
Preheat Grill to medium-high heat.
Season Squab with salt and pepper and coat the bird well in oil.
Place seasoned Squab on the Grill skin side down. Grill until skin is Golden brown and slightly charred on the edges.
Brush cavity of the squab with balsamic reduction and flip the bird over and grill the other side until cooked through.
Brush the skin side with Balsamic Reduction and place on plate.
Garnish with grilled peach and a drizzle of balsamic reduction.