Squab on the Spit with Prunes, Vin Santo and Sage
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Ingredients
| 4 (1 lb. each) | whole pigeons, cleaned, gutted, and livers set aside | | 12 | sage leaves | | 1 cup | pitted prunes | | 1 cup | chicken stock | | 1/2 cup | vin santo | | 1 tbsp. | tomato paste |
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Instructions
Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 1-1/2 hours). Meanwhile, place remaining sage and prunes into a 1-quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.
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