Squab, a domesticated variety of pigeon, provides a slightly milder yet still richly flavourful alternative to its wild game counterpart. The meat has a softer, more refined taste, less gamey than wild wood pigeon, with a succulent, velvety texture that feels luxurious on the palate. The traditional method of preparing squab preserves its natural blood content, enhancing both the flavour and the deep, vibrant colour of the meat. This process adds an earthy richness, making squab a favourite for those seeking tender, flavourful poultry that is readily available year-round.
Squab’s fine-grained meat is ideal for quick, precise cooking methods to maintain its moisture and delicate flavour. When cooked to medium rare, the squab is juicy and tender, offering a melt-in-the-mouth experience that complements a variety of flavours. It pairs beautifully with both rich and slightly sweet accompaniments, making it versatile for elegant dining or rustic presentation.
Squab Pigeon Cooking Suggestion
Pan-searing and roasting: Sear the bird on high heat to crisp the skin, then finish in a hot oven to reach medium rare.
Grilling: Grill quickly at high heat, just enough to brown the exterior while keeping the interior moist and pink.
Butter-baste: Sear in a pan, then baste with butter and herbs for extra moisture and flavour.
Sous-vide: For perfect texture, sous-vide at a controlled temperature, then sear to finish.
Stuffing and roasting: Add aromatics, like herbs or garlic, to the cavity for enhanced flavour during roasting.
Squab Pigeon Serving Suggestions
Fruit compote: Tart fruits like cherry, blackberry or plum add brightness and balance.
Root vegetable puree: Pair with creamy parsnip, carrot or celery root puree for earthy sweetness.
Red wine or port reduction: A deep, rich sauce complements squab’s mild gaminess.
Braised red cabbage: Adds a sweet and sour element that cuts through the richness.
Wild mushrooms: Sautéed mushrooms provide an earthy counterpoint to the meat’s flavour.
Truffle mashed potatoes: A rich, earthy side with truffle oil or shavings enhances the squab’s depth.
Please note: These pigeons are heads on and still have their innards so are not oven-ready.
Cooking suggestions: Pan-searing and roasting, grilling, bitter-basting or stuffing and roasting. Best enjoyed medium rare.
Serving suggestions: Pair with wild mushrooms, braised red cabbage, truffle mashed potatoes or root veggies puree (parsnip, carrot, celery). Serve with fruit compete like cherry, blackberry or plum and red wine or port reduction.
Looking to shake up your seasonal menu? This year, try going beyond the familiar and dive into the world of game meats, a deliciously wild alternative that’s growing in popularity across the UK. These “must-try game meats” offer unique, rich flavours and health benefits that make them a rewarding choice for any adventurous eater. From sustainably sourced rabbit to the deep, hearty taste of venison, game meat is a superb way to add variety and sophistication to your dining.
https://www.finefoodspecialist.co.uk/squab-pigeon-450g-550g-fresh?___store=default1118Squab Pigeon Royal, Fresh, +/-500ghttps://www.finefoodspecialist.co.uk/media/catalog/product/s/q/squab-pigeon-royal.jpg23.9523.95GBPInStock/Meat & Poultry/Meat & Poultry/Game/Meat & Poultry/Specialist Poultry/World Cuisines/Meat & Poultry/Specialist Poultry/Pigeon/In Season348990221412112123490<p><strong>Squab Pigeon Royal: Delicate Yet Decadent Flavour!</strong></p>
<p>Squab, a domesticated variety of <a title="pigeon" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-poultry/pigeon">pigeon</a>, provides a slightly milder yet still richly flavourful alternative to its wild <a title="game" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-game">game</a> counterpart. The <a title="meat" href="https://www.finefoodspecialist.co.uk/meat-poultry">meat</a> has a softer, more refined taste, less gamey than wild wood pigeon, with a succulent, velvety texture that feels luxurious on the palate. The traditional method of preparing squab preserves its natural blood content, enhancing both the flavour and the deep, vibrant colour of the meat. This process adds an earthy richness, making squab a favourite for those seeking tender, flavourful <a title="poultry" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-poultry">poultry</a> that is readily available year-round.</p>
<p>Squab’s fine-grained meat is ideal for quick, precise cooking methods to maintain its moisture and delicate flavour. When cooked to medium rare, the squab is juicy and tender, offering a melt-in-the-mouth experience that complements a variety of flavours. It pairs beautifully with both rich and slightly sweet accompaniments, making it versatile for elegant dining or rustic presentation.</p>
<p><strong>Squab Pigeon Cooking Suggestion</strong></p>
<ul>
<li><strong>Pan-searing and roasting: </strong>Sear the bird on high heat to crisp the skin, then finish in a hot oven to reach medium rare.</li>
<li><strong>Grilling:</strong> Grill quickly at high heat, just enough to brown the exterior while keeping the interior moist and pink.</li>
<li><strong>Butter-baste:</strong> Sear in a pan, then baste with <a title="butter" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/specialist-butter">butter</a> and <a title="herbs" href="https://www.finefoodspecialist.co.uk/groceries/micro-herbs-and-herbs/specialist-herbs">herbs</a> for extra moisture and flavour.</li>
<li><strong>Sous-vide:</strong> For perfect texture, sous-vide at a controlled temperature, then sear to finish.</li>
<li><strong>Stuffing and roasting:</strong> Add aromatics, like herbs or garlic, to the cavity for enhanced flavour during roasting.</li>
</ul>
<p><strong>Squab Pigeon Serving Suggestions</strong></p>
<ul>
<li><strong>Fruit compote: </strong>Tart <a title="fruits" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-fruits">fruits</a> like cherry, blackberry or plum add brightness and balance.</li>
<li><strong>Root vegetable puree:</strong> Pair with creamy parsnip, carrot or celery root puree for earthy sweetness.</li>
<li><strong>Red wine or port reduction:</strong> A deep, rich sauce complements squab’s mild gaminess.</li>
<li><strong>Braised red cabbage:</strong> Adds a sweet and sour element that cuts through the richness.</li>
<li><strong>Wild mushrooms:</strong> Sautéed mushrooms provide an earthy counterpoint to the meat’s flavour.</li>
<li><strong>Truffle mashed potatoes:</strong> A rich, earthy side with <a title=" truffle oil " href="https://www.finefoodspecialist.co.uk/truffles/truffle-products/truffle-oil">truffle oil </a>or shavings enhances the squab’s depth.</li>
</ul> <p><strong>Origin: </strong>UK</p>
<p><strong>Weight:</strong> +/-500g</p>
<p><strong>Storage:</strong> Keep refrigerated.</p>
<p><strong>Shelf life:</strong> 3 days from delivery. </p>
<p><strong>Please note: </strong>These pigeons are heads on and still have their innards so are not oven-ready.</p>
<p><strong>Cooking suggestions: </strong>Pan-searing and roasting, grilling, bitter-basting or stuffing and roasting. Best enjoyed medium rare.</p>
<p><strong>Serving suggestions: </strong>Pair with wild mushrooms, braised red cabbage, truffle mashed potatoes or root veggies puree (parsnip, carrot, celery). Serve with fruit compete like cherry, blackberry or plum and red wine or port reduction.</p>
<p> </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/s/q/squab-pigeon-royal-2.jpgadd-to-cart
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