Wild Rice Stuffed Squab
Preheat oven to 350°F. Lightly oil squab and sprinkle with salt and pepper inside and out.
Combine rice, pecans, onion, garlic, apricots, and herbs. Stuff each bird loosely with rice mixture. Set in a roasting pan. Lay strips of bacon over the breasts.
Bake, uncovered, for 30 minutes. Then cover and roast for another 30 minutes or until legs wiggle and meat is tender.
Remove the stuffing. Either cut the breast meat off the bone or split the birds in half to serve with the stuffing on the side.