Pinot Noir-Glazed Squab with Roasted Vegetables
Red wine in the marinade tenderizes and colors the squabs, so they emerge brown, crisp-skinned and juicy. Cory Schreiber adds honey to the mix to offset the wine's acidity. Try this marinade with any kind of poultry or game bird. If using squabs, have your butcher cut out the backbones and remove the breastbones; cut larger birds into serving pieces before marinating.Plus: More Chicken Recipes and Tips
Game birds and Pinot Noir are a time-honored pairing. Eyrie Vineyards' Yamhill County Pinot Noir displays an amazing range of tastes, including strawberry, tea and dried cherries, yet is subtle enough to allow the flavor of the squabs to come through.