Pigeon
Pigeon (squab) recipes, cooking instructions, health benefits, and tips. Explore how to prepare this flavorful delicacy at home.
Ingredients
- 2 whole pigeons (cleaned, gutted, feathers removed)
- 2 tbsp olive oil or butter
- 4 garlic cloves (smashed)
- 1 small onion (sliced)
- 2 sprigs fresh rosemary or thyme
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- ½ cup red wine (optional, for deglazing)
- ½ cup chicken stock (or water)
- 1 tbsp lemon juice
Instructions
- Prepare the pigeons –Rinse well and pat dry with paper towels. Season generously inside and out with salt and pepper.
- Sear the pigeons –Heat olive oil or butter in a heavy skillet over medium-high heat. Brown the pigeons on all sides until golden (about 3–4 minutes per side).
- Add aromatics –Toss in garlic, onion slices, and rosemary/thyme. Let them cook with the pigeons for extra flavor.
- Deglaze (optional) –Pour in red wine, scraping the bottom of the pan to release all the tasty bits. Let it reduce slightly.
- Simmer –Add chicken stock (or water), cover, and reduce heat to low. Cook for 25–30 minutes until the meat is tender and cooked through.
- Finish –Squeeze fresh lemon juice over the pigeons before serving. Adjust seasoning if needed.
- Serve –Best enjoyed with mashed potatoes, roasted vegetables, or crusty bread.