Squab wings and carcasses reserved from previous recipe, chopped (may also add chicken bones)
2 cups veal demiglace (available canned or frozen; reduce by half to concentrate)
1/2 cup dried cherries
1/2 cup brandy
1/2 cup sorghum syrup
2 tablespoons hazelnut oil or other nut oil
2 shallots, peeled and cut in 1/4-inch cubes
2 tablespoons white wine vinegar
1/2 teaspoons fresh cracked black pepper
2 teaspoons prepared Dijon mustard
Salt to taste
Combine squab wings and carcasses and demiglace in small saucepan over high heat. Bring to a boil. Lower heat and simmer for 15 minutes. Strain demiglace and set aside, keeping warm.
Place cherries and brandy in a small saucepan over high heat. Bring to a boil. Immediately remove from heat and pour into small bowl. Set aside to cool for at least 30 minutes. Heat sorghum syrup in small saucepan over medium heat. Boil hard for 4 minutes to caramelize, shaking pan to prevent burning. Pour over cherry mixture.
Heat hazelnut oil in small saucepan over medium heat. Add shallots and saute 1 minute. Add vinegar and pepper and cook for about 3 minutes, or until pan is dry. Add cherry mixture and cook for about 5 minutes, or until pan is dry. Add demiglace and bring to a boil. Immediately remove from heat and stir in mustard. Season with salt and serve warm with squab salad.
Recipe from A Texas Style Christmas Feast Meets West. Texas Monthly, December 1992.