Squabs, Or Nest Pigeons Recipe

Recipe for Squabs, Or Nest Pigeons

Squabs, or nest pigeons, are young domesticated pigeons that are known for their tender and flavorful meat. This recipe has a long-standing history and has been enjoyed by food enthusiasts for centuries. Squabs are typically prepared by pick, singe, draw, clean, and then season them well inside and out. This recipe will guide you through the process of preparing and cooking these delicious birds, ensuring a delightful dining experience. Additionally, we will explore some interesting facts about squabs and provide information on similar recipe dishes.

Fun Facts about Squabs:
1. Squabs have been consumed as a food source since ancient times, with references dating back to ancient Egypt and Rome.
2. The taste of squab meat is often described as a combination of chicken and duck, with rich, gamey flavors.
3. The term "squab" originally referred to any young bird that was harvested for meat, but it has become synonymous with pigeons over time.
4. Squab meat is highly nutritious and is an excellent source of lean protein, vitamins, and minerals.

- Squabs or nest pigeons (number depending on the desired serving size)
- Salt
- Ginger
- Pepper
- Well-seasoned bread dressing (for stuffing)
- Goose fat (flakes)
- Minced parsley
- Chopped onion
- Water

1. Prepare the squabs by picking, singeing, drawing, and cleaning them thoroughly. Ensure that any remaining feathers are removed.
2. Season the squabs inside and out with a mixture of salt, ginger, and pepper. This seasoning will enhance the flavor of the meat.
3. Stuff the squabs with well-seasoned bread dressing. The dressing can be prepared by combining bread crumbs, herbs, and spices of your choice.
4. Pack the prepared squabs closely in a deep stew-pan, making sure they fit snugly.
5. Sprinkle flakes of goose fat, minced parsley, and chopped onion over the squabs. These ingredients will add additional flavor and moisture.
6. Cover the stew-pan with a lid that fits tightly and stew the squabs gently over low heat. Remember to add water when necessary to prevent drying.
7. Cook the squabs until they reach a light yellow color. Avoid letting them get too brown, as this may result in overcooking and toughening the meat.
8. Once cooked, remove the squabs from the stew-pan and let them rest for a few minutes.
9. Serve the squabs as a main course, garnished with fresh herbs and accompanied by your choice of side dishes.

Similar Recipe Dishes:
1. Roasted Pigeon: Instead of stewing, you can roast squabs in the oven for a different preparation method. Simply season the squabs, stuff them, and roast at a high temperature until they are golden brown and cooked through.
2. Pigeon Pie: Squabs can also be used to make a delicious pigeon pie. Prepare and cook the squabs as mentioned above, but instead of serving them individually, layer the cooked squabs with vegetables and pastry in a baking dish. Bake until the pastry is golden and the filling is hot and flavorful.

The recipe for Squabs, Or Nest Pigeons is a classic dish that ensures tender and flavorsome meat. By following the steps outlined in this recipe, you can create a delightful meal that will impress your family and friends. Squabs have a rich history and are enjoyed worldwide for their unique taste. Consider exploring other recipe variations such as roasted pigeon or pigeon pie to further explore the culinary possibilities of these versatile birds.



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