Roasted Breast of Squab with Red Wine Sauce

Recipe provided by Fernando and Marlene Divina, Center for American Food and Wine at SageCliffe

Serves Four

When planning this simple dish, allow sufficient marinating time for flavors to develop.

• 2 whole squab breasts, boned and split into four half breasts
• ¼ cup Merlot or Cabernet wine
• 4 juniper berries, minced or processed in a food mill
• 2 cloves garlic, peeled and thinly sliced
• 1 tablespoon Lena Camelina oil, optional
• coarse salt, freshly ground black pepper

Pour the wine in a shallow bowl large enough to hold the squab breasts. Roll the breasts in the wine to coat evenly leaving the breasts skin side down. Sprinkle the juniper, garlic slices, Camelina oil, some salt and pepper over the breast. Cover loosely with plastic wrap and place in the refrigerator for at least 4 hours or overnight.

To cook the squab

Preheat oven to 400° F

Prepare a roasting pan with a rack, or as an alternative, make an aluminum foil coil just slightly smaller than the squab breast to elevate the breast off the roasting pan surface. This keeps the meat from steaming.

Remove the breasts from the marinade and pat dry, being careful to remove clinging slices of garlic. Discard the marinade. Heat 1 tablespoon canola oil in a cast iron or heavy skillet over medium high heat. Place the squab skin-side down in the pan to brown each squab and crisp the skin. Place the browned breasts on the roasting rack and place in the oven. Cook for about 4-7 minutes for rare or 7-10 minutes for medium rare. Squab is best when served from rare to medium rare. Remove the roasting pan from the oven and place in a warm spot - the range top works well for this - and cover loosely with a piece of foil to keep warm. Let the meat rest for 10 minutes before slicing.

Red Wine Sauce

Yield ¼ cup

• 1 tablespoon Lena Camelina, grape seed or your favorite oil
• ¼ cup minced sweet white onions
• 2 Tablespoons finely chopped carrots
• 1 minced shallot
• 1 bay leaf
• 2-3 peppercorns, crushed
• ¼ cup coarsely chopped tart apple, stem and seeds removed
• 1 ½ cups Merlot or Cabernet
• ¾ cup Port

Heat the oil in a heavy saucepan over medium-high heat. Add the onions, carrots and shallot. Cook the vegetables for about 10 minutes, stirring from time to time. Add the bay leaf, peppercorns, apple, wine and Port. Bring the mixture to a boil then decrease the heat to a slow simmer for about 30 minutes. Strain through a fine mesh sieve and return to the saucepan. Bring to a steady simmer once again and cook until the liquid is reduced to about ¼ cup.

To serve: Thinly slice the meat and plate, ladle with sauce or pass separately. Pair with Cave B Estate Merlot.

About Cave B Estate Merlot

Flavors of ripe plum, a lovely cedar aroma and sultry mouth feel are front and center. Ample tannins ensure a long finish and cellar life. This wine will age six to eight years beyond the vintage date.

About Cave B Estate Winery

Award-winning Cave B Estate Winery crafts artisan wines from the sixteen varietals grown on site. Situated amidst the stunning SageCliffe property high above the Columbia River Gorge, Cave B's vineyards were planted as early as 1980, comprising some of the oldest vines in Washington State. Open seven days a week, the winery tasting room features standard wine tastings and barrel tastings as well as a gift shop. The Cave B Inn provides overnight accommodations and offers gourmet dining at its Tendrils restaurant. Winery tours are available by appointment, and self-guided vineyard tours are encouraged.