Gabriel Rucker cooks all kinds of game birds. Here, he pairs squab with a fresh tomato vinaigrette and orzo in a spiced yogurt-feta dressing. Plus: F&W's Ultimate Grilling Guide
In a food processor, combine all of the ingredients except the squab and salt and puree until nearly smooth. Scrape the marinade into a large baking dish. Season the squab breasts with salt and add to the marinade, turning to coat. Cover and refrigerate for 1 hour. Let the squab stand at room temperature for 30 minutes before grilling.
In a medium bowl, grate the tomato on the large holes of a box grater; discard the skin. Whisk the grated tomato pulp with the remaining ingredients and season with salt.
In a medium saucepan of salted boiling water, cook the orzo until al dente; drain well. Toss the orzo with 1 tablespoon of the olive oil and spread it out on a large plate to cool. In a medium bowl, whisk the yogurt with the lemon juice, coriander, cumin, piment d’Espelette and the remaining 3 tablespoons of olive oil. Fold in the orzo, cilantro, mint and feta and season with salt.
Light a grill or preheat a grill pan and brush the grate with oil. Remove the squab from the marinade, scraping off the excess; discard the marinade. Grill the squab breasts skin side down over moderate heat until lightly charred, 3 to 4 minutes. Flip the squab breasts and cook until medium within, 2 to 3 minutes longer. Transfer to a plate and let rest for 5 minutes.
Spoon the creamy orzo onto plates and arrange the squab on top. Scatter the olives, tomatoes and onion around the squab and drizzle some of the tomato vinaigrette around the plate. Serve, passing the remaining vinaigrette at the table.
The tomato vinaigrette can be refrigerated overnight.
You will have to order the boneless squab breasts from your butcher.
Toasty, berried Côtes du Rhône.