This easy squab recipe is a delicious switch-up to your usual weeknight dinners! Squab, also known as pigeon meat, is tender and juicy with a slightly gamey flavor. In this recipe, squab is pan-fried and then gently cooked in a homemade pan sauce made with white wine, sauteed onions, and fresh herbs. It's a simple meal filled with so much flavor!
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Roasted squab is a restaurant-quality meal very simple to prepare in your own home. If you've never tried this game bird before, its flavor is very similar to dark meat chicken but with a hint of gamey flavor. The meat is moist and robust and it has fatty skin similar to duck meat.
Since pigeon meat is so good on its own, it really doesn't need a lot of seasonings or a fancy cooking method for it to come out delicious. The squab is seasoned simply with salt and pepper and then it's served with a rich homemade pan sauce filled with garlic and fresh herbs. The meat can easily be paired with steamed rice or mashed potatoes and roasted veggies to create a very delicious and impressive dinner for the holidays or date night!
Recipe ingredients
Squab. This is a very young pigeon, usually 1 month old. A farmed pigeon will have a lighter gamey flavor and a wild squab will have a stronger and more intense gamey flavor. You'll need 2 squabs for this recipe and you'll want to cut both of them into pieces to make pan-frying easier.
Salt and black pepper. Very simple seasonings because we want the flavor of the pigeon to truly shine!
Olive oil. Used to brown the meat and gently cook the garlic and onions.
Onion and garlic. Sauteeing them gives this recipe an extra boost of savory and slightly sweet flavor.
White wine. Use a dry white wine that you enjoy the flavor of. The wine is used to deglaze the pan while giving a deeper flavor to the pan sauce.
Fresh herbs. Freshly chopped parsley and thyme are used to brighten this dish. The thyme is optional but highly recommended!
Butter(optional). A cube of butter is whisked into the sauce to make it even richer.
How to cook squab
Preparing the squab
Before you start cooking, it's important to properly prepare your whole squab by cutting it into segments. Lay the squab on a clean cutting board. Using a sharp knife, start by removing the legs and wings at the joints.
Next, slice along each side of the squab's backbone, and gently open it out. Cut through the breastbone to separate it into two halves (optional, you can leave it whole). Now, you have your squab cut into manageable pieces, ready for seasoning and cooking.
Season each piece of squab with a good amount of salt and pepper. Make sure every piece gets a nice, even coating. This helps to bring out the flavors once it starts cooking.
Then, pour some olive oil into a large frying pan or skillet. You'll want enough to coat the bottom of the pan. Turn the heat to medium-high and let the oil heat up.
Once the oil is hot and shimmering, carefully place the squab pieces into the pan. It's important not to overcrowd the pan, so if you have a lot of squab, you might need to cook them in batches. This ensures each piece gets a nice, even fry. Let them cook for about 4-5 minutes on each side.
You'll know they're ready when they turn a beautiful golden brown and have a crispy texture. After they're cooked, take the squab pieces out of the pan and set them aside on a plate.
Making the sauce
In the same pan, turn the heat down to medium. There should still be some oil left in there, flavored from the squab. Now, add your minced garlic and sliced onion. Stir them around, cooking until the onion pieces become soft and you can smell the lovely aroma of garlic. It should take a few minutes.
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Next, it's time to deglaze the pan. This means you'll add a liquid, like white wine or chicken broth, to the hot pan. Pour it in and use a spatula to gently scrape the bottom of the pan. This lifts all those tasty browned bits left from frying the squab. Let this mixture come to a gentle simmer.
Now, bring back the squab pieces. Add them into the pan, along with the parsley and thyme. These herbs will give a nice, fresh flavor to your dish. Cover the pan with a lid and let it all simmer together for about 10-15 minutes. This slow cooking makes the squab really tender and lets it soak up all those flavors.
For a final touch, you might want to add a tablespoon of butter. This makes the sauce creamier and richer. Stir it through until it's completely melted and the sauce looks a bit thicker.
Before you serve, have a quick taste. See if it needs more salt or pepper, and adjust if necessary. Now, your squab is ready to enjoy! Serve it with the sauce drizzled over the top for a delicious, flavorful dish.
Substitutions
Oil. It can be replaced with just about any oil you like. I would avoid butter because it can easily burn when browning the squab meat.
Wine. Use chicken broth, veggie broth, or water. You could also use water mixed with a low-sodium bouillon cube.
Garlic. Use jarred minced garlic, ¼ teaspoon of garlic powder, or ½ teaspoon of granulated garlic.
Onion. 1 teaspoon onion powder or 1 tablespoon dried onion flakes. You could also use a couple of shallots.
Herbs. Use fresh rosemary, oregano, or sage.
Variations
Lemon zest or juice can be cooked in the sauce or added when serving. Lemon is an excellent ingredient to brighten the natural fattiness of squab.
Cherry tomatoes can add more freshness and a natural sweetness to this dish and sun-dried tomatoes can make it more rich and flavorful.
Storage and reheating
Store cooked squab in the fridge in a sealed container. For reheating, use a microwave on a medium setting in short bursts, checking frequently, or warm it in a pan over low heat to keep it moist.
Frequently asked questions
They are the same bird. The only difference is that the name "squab" refers to a young baby pigeon that is usually 1 month old and under and pigeons are full-grown birds. Because of this, squab has a more delicate and lighter flavor than pigeon meat.
Squab tastes similar to the dark meat of chicken. The meat is moist with a ton of flavor and the skin is fatty like duck!
This game bird is most commonly pan-fried and then served with pan sauce, like in this recipe, or roasted in the oven.
Since squab meat is considered a delicacy your best option will be to purchase it from a local butcher shop, a local farm that specializes in game meats, or online meat delivery services. Look for it labeled as a squab pigeon.
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Hope you will like this easy squab recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions
Pan Roasted Squab
This easy squab recipe is a delicious switch-up to your usual weeknight dinners! Squab, also known as pigeon meat, is tender and juicy with a slightly gamey flavor. In this recipe, squab is pan-fried and then gently cooked in a homemade pan sauce made with white wine, sauteed onions, and fresh herbs. It's a simple meal filled with so much flavor!
Ingredients
- 2 squabs, each cut into 4 pieces (breast, legs, and thighs separated)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- ½ cup dry white wine or chicken broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (optional)
- 1 tablespoon butter (optional for a richer sauce)
Instructions
- Season the squab pieces generously with salt and pepper.
- Heat the olive oil in a large frying pan or skillet over medium-high heat.
- Once the oil is hot, add the squab pieces in a single layer. Don't overcrowd the pan; cook in batches if necessary. Fry for about 4-5 minutes on each side, or until the pieces are golden brown and crispy.
- Remove the squab pieces and set them aside. In the same pan, reduce the heat to medium. Add the minced garlic and sliced onion, and sauté until the onion is translucent and fragrant.
- Deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the squab pieces to the pan, and add the parsley and thyme. Cover and simmer for about 10-15 minutes, or until the squab is cooked through and tender.
- If desired, finish the sauce with a tablespoon of butter for extra richness. Stir until the butter is melted and the sauce is slightly thickened.
- Taste and adjust seasoning if necessary.
Notes
Variations: Lemon zest or juice can be cooked in the sauce or added when serving. Lemon is an excellent ingredient to brighten the natural fattiness of squab.
Cherry tomatoes can add more freshness and a natural sweetness to this dish and sun-dried tomatoes can make it more rich and flavorful.
Store cooked squab in the fridge in a sealed container. For reheating, use a microwave on a medium setting in short bursts, checking frequently, or warm it in a pan over low heat to keep it moist.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 147mgSodium: 724mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 28g
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