Germaine Greer's Potted Squabs with Olives
6 squabs (or pigeons)
1/3 cup olive oil (or butter)
1/2 cup chopped onion
1 can (14 oz.) Italian tomatoes (or 5-6 plum tomatoes, crushed)
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup diced green pepper
1 cup whole pimiento-stuffed olives
Brown squabs (or pigeons) in olive oil (or butter) in Dutch oven. Pour off all but 2 tbsps. drippings; reserve drippings. Add onion, cook until tender, stirring often. Stir in tomatoes, salt and pepper, spoon mixture over squabs (or pigeons). Cover and simmer about 1 hour and 10 minutes (or until birds are tender). Spoon tomato mixture over squabs occasionally during cooking. Add green pepper and olives to Dutch oven 15 minutes before end of cooking time. Serve squabs (or pigeons) with rice pilaf Serves 6.
Germaine Greer's Rice Pilaf
3/4 cup onion
1 clove of garlic, pressed
1/4 cup pan drippings (or margarine)
2 1/2 cups chicken broth (or wine)
Salt and freshly ground pepper to taste
1 1/4 cups rice, uncooked
Saute onion and garlic in pan drippings (or melted margarine) until onion is limp. Add rice; cook until rice turns golden, stirring often. Add chicken stock (or wine). Cover and simmer until rice is tender, stirring occasionally. Add salt and pepper to taste. Serves 6.
Thoughts: Pigeons are more easily available in England, but can be found in limited supply in the United States. Squabs require shorter cooking time than pigeons.