Go Back
–+ servings
Pan-Roasted Squab Pigeons with Sage

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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.

Tried this recipe?

Let us know how it was!