Asian-style grilled squab with fennel, bok choy, and chanterelle mushrooms from The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine by Sid Goldstein

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Notes about this recipe

  • hillsboroks on August 11, 2024

    The flavors in the marinade are wonderful. I used game hens cut in half in lieu of sqab and they were delicious. We found though that using a hot fire on the grill was going to burn the outside before the inside was cooked. My husband switched to a medium fire and grilled them for 30-35 minutes. The meat didn’t dry out and remained tender. But if doing this again we would start grilling the birds first and then start the vegetable stir fry about half way through the grilling time. None of us liked the flavor of the curry and mustard in the vegetables. The flavor was quite hot but didn’t seem to go with the rest of the meal.

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