
Recipe
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Squab, or young pigeon, raised with no antibiotics or hormones, in open barns and humane, stress-free conditions. Our cooperative of farms specializes in the complex methods of raising squab, giving them a high-protein diet of grains. Squab offers red, tender and lean meat with a unique taste, which makes it a popular choice on game menus.
Cooking Methods: Roast, Pan-Roast, Pan-Sear, Grill
Cooking Tips: Squab is versatile and will take all types of seasoning and marinades well. Be careful not to overcook; squab is best enjoyed medium-rare. If using a dry heat method, like roasting, pan-roasting, or grilling, cook quickly until meat is slightly firm to the touch and juices run clear. Basting or brushing with fat will help keep the squab moist. A New York-dressed squab has the internal organs intact and the head and feet still attached, for classic presentation. This requires the cook to clean each squab properly, and prepare with care.
Squab, or young pigeon, raised with no antibiotics or hormones, in open barns and humane, stress-free conditions. Our cooperative of farms specializes in the complex methods of raising squab, giving them a high-protein diet of grains. Squab offers red, tender and lean meat with a unique taste, which makes it a popular choice on game menus.
Cooking Methods: Roast, Pan-Roast, Pan-Sear, Grill
Cooking Tips: Squab is versatile and will take all types of seasoning and marinades well. Be careful not to overcook; squab is best enjoyed medium-rare. If using a dry heat method, like roasting, pan-roasting, or grilling, cook quickly until meat is slightly firm to the touch and juices run clear. Basting or brushing with fat will help keep the squab moist. A New York-dressed squab has the internal organs intact and the head and feet still attached, for classic presentation. This requires the cook to clean each squab properly, and prepare with care.