Squab En Casserole Recipe

Squab En Casserole Recipe:

History of Squab En Casserole:

Casseroles have a long history, dating back to ancient times. The word "casserole" originally referred to the dish in which food was cooked, usually made of clay or pottery. The idea of cooking meats and vegetables together in a casserole dish has been a popular cooking method for centuries, as it allows flavors to meld and creates a comforting and hearty meal. Squab En Casserole, specifically, is a variation that features tender squab, or young pigeon, cooked alongside vegetables in a rich broth or soup stock.

Fun Facts:

1. Squab is considered a delicacy in many cultures, known for its tender and flavorful meat. It has been enjoyed in various cuisines around the world, and the preparation in a casserole allows the flavors to develop and enhance the taste of the bird.

2. Some ancient civilizations, such as the Romans, used large clay pots called "casseroles" to cook their food. These pots were buried in the ground and heated with hot stones, creating an early version of a slow cooker.

3. Casseroles became especially popular during the Great Depression in the United States when families were looking for inexpensive ways to feed large groups of people. Casseroles provided a way to stretch ingredients and create nourishing meals with minimal resources.

Now, let's get to the recipe:

- 4 squabs (young pigeons)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 4 cups water or soup stock
- 1 cup mushrooms, sliced
- 2 carrots, peeled and sliced
- 1 cup small potatoes, halved
- 1 cup peas
- 1 small wine glass of sherry (optional)
- Additional soup stock as needed


1. Preheat your oven to a hot setting, around 400°F (200°C).

2. In a skillet, heat the vegetable oil over medium-high heat. Brown the squabs on all sides until they reach a desired color. This step helps develop a rich flavor and texture in the final dish.

3. Once the squabs are browned, transfer them to a casserole dish. Add water or soup stock, enough to cover the squabs partially. The liquid will help create a moist and flavorful cooking environment.

4. Add the sliced mushrooms, carrots, small potatoes, and peas to the casserole dish. The vegetables can be layered on top of the squabs, but make sure to add the ones that require the longest cooking time first.

5. If desired, pour a small wine glass of sherry over the ingredients. The sherry will add a subtle and unique flavor to the casserole. However, if you prefer to omit it, the dish will still be delicious.

6. Season the dish with salt and pepper to taste. The flavors will infuse into the meat and vegetables as they cook.

7. Cover the casserole dish with a lid or aluminum foil, and place it in the preheated oven. Cook for approximately 30-40 minutes, or until the squabs and vegetables are cooked through. Check occasionally and add additional soup stock if the dish becomes too dry.

8. Once cooked, remove the casserole dish from the oven and allow it to cool slightly before serving. The squabs should be tender and the vegetables cooked to perfection.

Serve the Squab En Casserole hot as a main dish, accompanied by steamed rice or crusty bread to soak up the flavorful broth.

Similar Recipe Dishes:

1. Coq au Vin: This classic French dish features chicken cooked in red wine, bacon, mushrooms, and onions, creating a rich and hearty casserole. The flavors of the wine and the tender chicken make this dish a true delight.

2. Pot-au-Feu: This traditional French dish is a hearty meat and vegetable stew that is usually cooked in a large casserole pot. It typically includes beef, various root vegetables, and aromatic herbs, simmered together to create a comforting and nourishing meal.

3. Chicken and Dumplings: This American classic combines tender chicken and vegetables in a creamy broth, topped with dumplings that cook to perfection. It is a beloved comfort food dish, perfect for cold weather or any time you crave something warm and satisfying.



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