INGREDIENTS:

1 squab
1 tablespoon of salt
1 tablespoon of black pepper
Lard
200 g of grated almonds
130 g of unsalted bread, grated and lightly toasted (dry)
200 g of sugar
50 g of dried apricots
50 g of seedless raisins, chopped
50 g of toasted pine nuts
50 g of toasted and chopped hazelnuts
Slices of cured bacon
Tie thread
Moscatel wine
Poultry broth

PREPARATION:

Debone the squab and leave it completely stretched and flat.

In a bowl, mix the dried apricots, raisins, pine nuts and hazelnuts. Set aside.

We put a spoonful of lard and bring it to a gentle heat, add the almonds, breadcrumbs and sugar, stir well so that the lard mixes with all the ingredients, turn off the heat and add the nuts that we have in the bowl, mix well. We make a square and elongated bar. We let it cool for 24 hours.

We open the squab in half, season it with salt and pepper and line it with bacon slices on the meat side.

In the middle we put the cuscussó bar. We roll it up and press it as much as possible. Finally we tie it with kitchen thread.

Preheat the oven to 180º.

We put the squab in a pan wide enough to be able to turn it.

Every 20 minutes we turn it, the first 20 minutes we sprinkle it with a splash of muscatel and then we sprinkle it with a little broth and the juice that it releases. It will cook for about 80 minutes.

Let it cool for 24 hours.

Cut it and serve with glazed onions and mashed potatoes.