2 whole squab (baby pigeons) from Devil's Gulch Ranch
salt and pepper, to taste
lemon pepper, to taste
orange juice
4 tbsp ghee
1 white onion, thinly sliced
1 lb potatoes (we used a mix of red, purple, and yellow), thinly sliced
2 tbsp butter
TOOLS
boning knife
cutting board
3 large sauté pans

1. Begin by removing the wings and legs from the squab using a boning knife.
2. Toss the wings and legs with salt, pepper, and lemon pepper. Place in a large pan and add enough orange juice to cover about 1/2 - 3/4 of the wings/legs. Cover and simmer over medium heat for 45 minutes.
3. Season the breasts with salt, pepper, and lemon pepper as well.
4. Heat about 1 tablespoon of the ghee in a large pan over medium-high heat. Add the sliced onion and sauté until golden brown.
5. Toss the sliced potatoes with the melted butter and 1-2 tablespoons ghee. Season to taste with salt and pepper. Add to a large pan over medium-high heat and cook, turning often, until cooked through, about 15-20 minutes. Once cooked, add the sautéed onions and keep warm until ready to serve.
6. To cook the breasts, heat a bit of ghee in a large pan over medium heat. Pan fry the breasts until cooked through (internal temp of 145°F).
7. Serve the pan fried breasts and braised wings/legs with some of the sautéed onions and potatoes and enjoy!