Brown the squab on all sides, then transfer to a roasting pan and roast 15 to 20 minutes. Check out these selected recipes. For a more hearty, comforting meal, simply serve the pigeon with some redcurrant jelly, pan juices and roasted vegetables. The meat is widely described as tasting like dark chicken.The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". Pigeon recipes The beginning of September marks the start of the wood pigeon season, when these plump birds become widely available at game dealers, farmers' markets and even some supermarkets. Fry the pigeon breasts skin side down in a combination of butter and oil for 2 to 3 minutes turning until both sides are golden brown then leave to rest.

The earthy but sweet flavours of celeriac flatter and lighten the meaty flavour, making a perfect starter. The bird has a rich taste but is not fatty. Woodpigeon shooting provides fantastic, healthy meat for pigeon recipes and is a sustainable food source. Wood pigeon is the most inexpensive game bird of all, so although you need about one per person, it is still excellent value and rather special – in fact, serving it with the apple and shallot confit makes it totally outstanding. Remove from the heat and transfer the meat to a warmed serving dish. Season the squabs with salt and pepper. Simmer for 15 minutes. Adam Gray serves roast pigeon with a light celeriac salad. In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. A squab is a young domesticated pigeon raised so that we can serve a bunch of crisp-skinned little creatures at our next medieval feast. One of the most traditional and acclaimed cuisines in the world, French cooking brings delicious soups, stews, appetizers, desserts, as well as cooking techniques to make perfect meals at home. Place the puff pastry parcel in the centre of the plate, fill with wild mushrooms and place slices of the pigeon breasts on top. If you prefer, the confit can be made well in advance Its flavour changes along with the seasons, depending on the food source. Pour the sauce over the pigeon meat, cover and set over moderately low heat. Pigeon is a great source of protein and the meat boasts plenty of minerals such as iron.

While they definitely give off a certain Middle Ages vibe, these bony little birds have been a dinner staple since ancient Egypt, and they were once a mainstay of the Thanksgiving table in America too. 7. Delia's Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots recipe. Pour the remaining sauce into a warmed sauceboat and serve at once, with the meat and vegetables. Arrange the mushrooms and truffle around it and pour over half the sauce. Heat remaining 3 tablespoons butter and the olive oil in a heavy skillet over medium-high heat until the foam subsides. Fry off the wild mushrooms in butter with garlic, salt and pepper.