Squab Prices

Squab

Squab has been raised primarily for consumption as far back as the early egyptian era. Because they are only 4 - 6 weeks old, their delicate, dark meat is much more succulent and tender than other pigeons.

  • Whole
  • Semi-Boneless

Sautéed Squab with
Blood Orange-Cumin Sauce

Served with Spiced Couscous

from "American Game Cooking"
by John Ash and Sid Goldstein

Serves 8

Chefs Nancy Oakes and Pamela Student of San Francisco's L'Avenue have created a beautiful Middle Eastern-influenced dish.  The rich flavor of dark squab meat combines well with many different fruits, particularly citrus.  Blood oranges are a particularly tasty and vivid complement to the sauce, giving it a deep orange tint and intense flavor.

  • 7 blood oranges
  • 1 teaspoon whole cumin seed
  • 1/2 teaspoon coriander seed
  • 2 teaspoons olive oil
  • 3 shallots, sliced
  • 3 cloved garlic
  • 2/3 cup dry white or red wine
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1/2 teaspoon black peppercorns
  • 4 cups chicken stock or Basic Game Bird Stock
  • 2 tablespoons butter
  • Salt, freshly ground black pepper, and honey to taste
  • 4 boneless squab
  • Salt and freshly ground pepper to taste
  • Flour for dredging
  • 2 teaspoons peanut oil
  • Spiced Couscous
To make sauce, zest 2 of the oranges and juice these along with the remaining 5 oranges.  Set aside zest and juice.  In a dry sauté pan over medium heat, roast cumin and coriander seed until toasted, about 2 minutes.  Grind half the seed in a mortar with a pestle or in a spice grinder; reserve remaining whole seed.

In a saucepan, heat oil.  Add shallots and garlic cloves and sauté until lightly browned.  Add wine, vinegar, peppercorns, and whole cumin and coriander seed, and reduce over medium-high heat to a glaze.  Add reserved orange juice and reduce by half.  Add stock and reduce to a light sauce consistency.

Strain sauce and return to pan.  Whisk in butter.  Stir in reserved ground cumin and coriander, reserved orange zest, and salt and pepper.  Keep warm.

Season squabs with salt and pepper and let rest for 15 to 30 minutes.  Dredge squab lightly in flour; shake off excess.  Heat oil in a large skillet.  When hot, place squab skin side down in pan, and sauté until golden brown, 5 to 7 minutes.  Turn and continue to cook for 2 to 3 minutes.  do not overcook.

To assemble, mound couscous in center of plate.  Spoon sauce around couscous and arrange squab, skin side up, on sauce.

Spiced Couscous

Serves 8
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground allspice
  • 1 1/2 cups water or chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups couscous
  • 1/4 cup dried currants
  • 1/4 cup toasted pine nuts, lightly toasted
  • Salt and freshly ground black pepper to taste
In medium-sized, heavy saucepan, sauté onion in oil until lightly brown and tender.  Add garlic, cumin, coriander, and allspice and sauté lightly until spices become aromatic.  Add water, cinnamon, and salt and bring to a boil.  Slowly stir in couscous with a fork.  Add currants and pine nuts.  Turn off heat, cover, and let stand 15 minutes.  Fluff the couscous with a fork and season with salt and pepper.