Pan-Roasted Squab Pigeons with Sage

Squab is roasted in a covered pan with white wine, sage, pancetta, and its own liver. The meat becomes incredibly tender and flavorful.

Pan-Roasted Squab Pigeons with Sage

Squab is roasted in a covered pan with white wine, sage, pancetta, and its own liver. The meat becomes incredibly tender and flavorful.

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Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 21 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 4 fresh squab, about 1 pound each
• 1 dozen fresh sage leaves
• Pancetta, 4 thin strips
• 4 livers (from the squab or chicken)
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 2/3 cup dry white wine
• Salt & Black pepper

Method

 

Instructions

1. Clean squab. Stuff each with sage, pancetta, liver, salt, pepper.
2. Brown birds in butter and oil with remaining sage.
3. Add wine, salt, pepper. Simmer wine 20-30 secs.
4. Cover (ajar) and cook 1 hour until tender.
5. Transfer to platter. Deglaze pan with water.
6. Pour juices over birds and serve.

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