» Squab Recipes & Nutritional Information
Squab Recipes & Nutritional Information
ABOUT SQUAB MEAT
Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly-consumed poultry meats. The majority of the meat lies in the breast. Squab is an all dark meat bird. The skin is fatty like that of a duck. The meat is very lean, easily digestible, and rich in proteins, minerals, and vitamins. It is often described as having a silky texture and is very tender and fine-grained. Squab’s flavor lends itself to complex red or white wines. The birds are suitable for roasting, grilling, or searing. The adult birds are tougher than that of the young squab and are best prepared in casseroles or slow-cooked stews.
Roast Squab with Bacon & Grapes
1 stick unsalted butter, softened
2 tablespoons juniper berries, crushed
Salt and freshly ground pepper
Vegetable oil, for frying
8 Rendezvous Farm squabs
8 slices of bacon, halved
3 cups red or green seedless grapes
Preheat the oven to 450°. In a small bowl, blend the butter with the juniper and season with salt and pepper.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper. Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.
Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125° for medium-rare meat. Transfer the squab to a carving board and let rest for about 5 minutes.
Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.
Rice Stuffed Squab
1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1-1/2 cups cooked rice
1-1/2 cups chopped fresh mushrooms
1/3 to 1/2 cup raisins
6 tablespoons orange juice concentrate, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
3/4 teaspoon dried marjoram
6 dressed squab (about 1 pound each)
3/4 cup canola oil
In a large skillet, sauté´ celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture.
Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a meat thermometer inserted into the stuffing reads 165°, basting frequently. Yield: 6 servings.
Simple Roast Squab
1-1/3 sticks unsalted butter, softened to room temperature
2 large shallots, minced
2 tablespoons fresh thyme leaves, chopped
4 fresh thyme sprigs
Zest of 1 lemon, finely grated
½ teaspoon sea salt
Freshly ground pepper
1 teaspoon kosher salt or coarse sea salt
4 Rendezvous Farm squabs, rinsed and dried
3 tablespoons olive oil
Pre-heat oven to 450°F.
Beat together 1 stick of butter, shallots, thyme leaves, lemon zest, sea salt and several grinds of freshly ground pepper in a mixing bowl until smooth. Divide into 4 portions.
Using a couple of fingers, carefully loosen each squabs skin attached to the breast and legs, then work in 1 portion of the butter mixture, spreading it over the breast meat and in between the legs. Stuff the squab’s cavity with a thyme sprig, tie its legs together with kitchen string. Sprinkle the Kosher salt and more pepper over the squab. Repeat with the other squab.
Heat 3 tablespoons butter and the olive oil in a heavy skillet over medium high heat until the foam subsides. Brown the squab on all sides, then transfer to a roasting pan, and roast 15-20 minutes. Use an instant-read thermometer to check the internal temperature of the breast without touching bone. At 145°F, remove the squab from the oven and let rest 5 minutes before serving. (If the temperature is not at 145°F, continue to roast 5 minutes.)
Garlic & Ginger Grilled Squab
4 Rendezvous Farm Squab
3 tbsp vegetable oil
1 tbsp finely grated ginger
2 large garlic cloves, minced
1 ½ tsp salt
1 ½ tsp black pepper
1 medium onion, thinly sliced
1 small cucumber, thinly sliced
1 medium carrot, thinly sliced
2 tsp sugar
1 ½ tbsp white wine vinegar
Rinse and dry squab thoroughly; cut in half down the backbone and press out flat. Rub with a little oil. Mix ginger, garlic, ¾ tsp salt and pepper together and rub evenly over squab. Set aside for at least one hour.
Prepare a fire in the grill. Cook squab, brushing occasionally with remaining oil. Turn several times and cook until surface is golden-brown and meat feels firm when pressed. Place vegetables in a dish. Mix remaining salt with sugar and vinegar and pour over vegetables. Knead with the fingers for a few minutes until softened. Arrange squab on warmed plates and garnish with vinegared vegetables.
Pinot Noir Glazed Squab with Roasted Vegetables
1 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 cup Pinot Noir
Four 1-pound Rendezvous Farm squabs, butterflied and breastbones removed
2 medium yellow squash, cut into 1-inch rounds
2 medium zucchini, cut into 1-inch rounds
1 pound white mushrooms, stemmed
2 red bell peppers, cut into 1-inch pieces
1 red onion, halved and sliced lengthwise
2 teaspoons finely chopped thyme
1 teaspoon finely chopped sage
Salt and freshly ground pepper
1 tablespoon vegetable oil
In a medium bowl, combine the olive oil, mustard and honey. In a small saucepan, boil the Pinot Noir until it is reduced to 1/4 cup, about 7 minutes. Gradually whisk the hot wine into the dressing; let cool. Pour half of the marinade into a large, sturdy re-sealable plastic bag and add the squabs. Let marinate, refrigerated, for 2 hours or overnight.
Preheat the oven to 425° and position a rack in the upper third. In a large bowl, toss the vegetables and herbs with the remaining marinade and let stand for 15 minutes. Transfer to a large rimmed baking sheet, season with salt and pepper and roast for about 30 minutes, or until crisp-tender. Drain the vegetables in a colander for a few minutes, then return them to the baking sheet and roast for about 5 minutes more, or until tender. Transfer to a large platter, cover loosely and keep warm.
Remove the squabs from the marinade and pat dry with paper towels. Heat the vegetable oil in a large heavy skillet. Season the squabs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until the skin is dark brown, about 3 minutes. Transfer the squabs to a baking sheet, skin side up, and roast for 10 minutes for medium rare. Arrange the squabs on the vegetables and serve immediately.
Nutritional Information, squab, meat only, raw (168 g)
Total Fat 12.6 g
Saturated Fat 3.3 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.5 g
Cholesterol 151 mg
Sodium 86 mg
Potassium 398 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 29.4 g