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Roasted squab with rosemary
Elegant roasted squab with white wine sauce

Roasted Squab with Rosemary and White Wine

Author: Flavelo
Recipes Main Courses
Squab (pigeon) is red-meat poultry, tasting like duck but earthier. This bistro-style dish uses rosemary to balance the metallic notes, while butter and wine create a rich pan sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Roasting Pan: Right size.
  • Spoon: For basting.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat oven to 400°F. Dry birds.

Tip: Dry skin crisps better.
2 ✓

Season. Stuff with garlic, rosemary, lemon.

Tip: Aromatics flavor from inside.
3 ✓

Sear in oil/butter until browned.

Tip: Squab skin browns fast.
4 ✓

Place in pan with wine and garlic. Cover, roast 15 mins.

Tip: Steam tenderizes.
5 ✓

Uncover, add butter to breasts, roast 10-15 mins basting often.

Tip: Basting glazes the skin.
6 ✓

Rest 5 mins. Serve with pan juices.

Tip: Resting holds juices.

Recipe FAQ

Doneness?
Like duck, squab is best medium-rare to medium (pink). Well-done squab tastes livery.

Ingredients

  • 2 pc Whole Squabs (Pigeons)
  • 2 sprigs Rosemary
  • 3 cloves Garlic (crushed)
  • 1/2 pc Lemon (sliced)
  • 4 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Dry White Wine
  • 1 bunch Parsley