Stewed Squabs Recipe

Stewed Squabs Recipe:

Squab is a small, tender pigeon commonly used in culinary traditions around the world. This recipe for Stewed Squabs combines the rich flavors of the bird with a delectable stuffing and a delicious sauce. Dating back to the 19th century, this dish has been enjoyed by many generations. Let's dive into the steps and techniques required to prepare this delectable meal.

Fun Fact:
Did you know that squab meat was considered a delicacy in ancient Egypt and was even a part of their ceremonial offerings? It was highly sought after for its rich flavor and tender texture.

- 6 squabs
- Livers and hearts of the squabs (chopped fine)
- Butter
- Chopped pork
- 1 egg yolk
- Salt
- Cayenne pepper
- Lemon juice
- Stock
- 3 tablespoons mushroom catsup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lime juice
- Large glass of port or sherry
- 2 ounces butter
- 3 tablespoons browned flour
- Thick slices of bread

1. Preparing the stuffing:
- In a bowl, combine the chopped livers and hearts of the squabs with a little butter, chopped pork, egg yolk, salt, cayenne pepper, and a squeeze of lemon juice.
- Mix the ingredients well until they form a cohesive stuffing.

2. Stuffing the squabs:
- Take the prepared stuffing and gently stuff the cavities of the squabs.
- Ensure the squabs are evenly filled with the stuffing mixture.

3. Stewing the squabs:
- Place the stuffed squabs in a large stew pan.
- Cover the squabs with stock, ensuring they are fully immersed.
- Stew the squabs for approximately 30 minutes or until they are cooked through and tender.

4. Preparing the sauce:
- Remove the stewed squabs from the pan and set them aside.
- Add salt, cayenne pepper, mushroom catsup, Worcestershire sauce, lime juice, and a large glass of port or sherry to the stew pan.
- In a separate bowl, mix the butter with the browned flour until well combined.
- Add the butter and flour mixture to the stew pan, stirring continuously to create a thick, flavorful sauce.

5. Returning the squabs to the sauce:
- Place the stewed squabs back into the pan with the sauce.
- Allow the squabs to simmer in the sauce for an additional 10 minutes, allowing the flavors to meld.

6. Serving:
- While the squabs simmer in the sauce, fry thick slices of bread until golden brown.
- Place a stewed squab on each slice of bread.
- Pour the sauce over the squabs and bread, ensuring they are well coated.

Fun Fact:
Squab meat is known for its tender texture and rich, gamey flavor. The combination of the stuffing, tender stewed squabs, and the flavorful sauce create a delightful culinary experience.

Similar Recipe Dishes:
If you've enjoyed this Stewed Squabs recipe, you might also appreciate exploring similar dishes:

1. Coq au Vin: A traditional French dish that features stewed chicken cooked in red wine, flavored with garlic, bacon, mushrooms, and aromatic herbs.

2. Osso Buco: An Italian dish that consists of braised veal shanks cooked with vegetables, white wine, and broth, resulting in tender meat and a flavorful sauce.

3. Confit de Canard: A French specialty where duck legs are slowly cooked in their own fat until tender and then crisped before serving.

These dishes showcase the art of slow cooking meats to perfection, resulting in tender, flavorful, and memorable meals. Enjoy experimenting with these recipes as you further explore the world of culinary delights!



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