Ingredients

• Canola oil, to cook
• 4 squab, rib cage removed
• 2 tablespoons extra virgin olive oil
• 3 cups sliced shiitakes
• 3 sliced shallots
• 1/2 cup minced preserved lemons
• 1/4 cup thinly sliced scallion
• 1 tablespoon minced fresh lemon thyme
• Salt and black pepper, to taste

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Instructions

1. Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
2. Wine Recommendation: Olmos Reward, Frankland Estate, Aus