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A favorite introduction to game birds because it does not have an overly gamey flavor, squab makes a rich and tender alternative to more traditional poultry. Its lean red meat is perfect for classic French recipes but adaptable to many cuisines.
A squab is a young pigeon that has not yet flown. Its meat is tenderer, and thus more versatile for cooking, than that of an adult pigeon, considered suitable only for braising or baking in a pie. Though squab is wonderful in this Moroccan recipe for b’stilla, a sweet and savory pie traditionally served at weddings.
We source our squab from a cooperative of small farms in California’s beautiful Central Valley, where they are raised naturally, breeding and rearing their young in nest boxes placed in open barns. Mated pairs of pigeons feed their young birds a mix of high-protein grains including soy, sorghum and corn. The fledgling squabs have never flown and are raised until four weeks of age. No hormones or antibiotics are ever administered.
D'Artagnan squab are richly flavored and silky in texture, with a plump and meaty breast. The dark red meat is known for its singular ability to retain moisture during cooking, in part because a thin layer of fat in the skin renders out during cooking, protecting it.
The rich meat of squab is easy to prepare in a variety of ways, and is best enjoyed when cooked rare to medium rare. Whole squab is perfect for pan roasting, as in this tempting recipe which complements the dark meat with Savoy cabbage, bacon and potato puree. Chef Marcus Samuelsson loves squab and demonstrates a spectacular recipe in this video with Ariane.
"A traditional Moroccan dish, b’stilla is often served at weddings. Here, squab is stewed with paprika, ginger, cinnamon and fresh parsley and cilantro and baked under a sugar-and-cinnamon-dusted phyllo crust."
"Squab bones make a rich, layered sauce for pan-roasted squab."
"The spices in this lush, heady dish are readily available at supermarkets. If you can't find chestnut honey, which is sweet and a bit bitter, use whatever honey you have on hand. "
"This is an extravagent main course that does not hold back--foie gras, truffles and chestnuts are stuffed inside the squab, and truffles are layered under the bird's skin. "
"In this luxurious dish, garlicky grilled sourdough bread is topped with braised squab leg meat, mushrooms and seared foie gras."
