Squab Pigeons (frozen) - 350g)


Product Information

Squab Pigeons (frozen) - (350g) 

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In Culinary terminology, squab meaning loose, fat flesh is the meat from a young domestic pigeon. The word squab was formerly used to describe young birds from several species, but has since come to mean young pigeons and their meat. Squabs are raised to the age of roughly a month before being killed for eating; they have reached adult size but have not yet flown. The practice of domesticating pigeon as livestock may have come from the Middle East historically, squab or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe.

There is more information about recipes including squab eaten by rich people than those that poor people used. Although squab has been consumed throughout much of recorded history, squab is not usually a staple food in modern times, and may be considered peculiar or exotic. The modern squab industry uses utility pigeons and may use two-nest methods or selective breeding to improve yield.


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  • 2 squabs, 12 to 16oz each, cleaned and rinsed
  • 3 cups chicken stock
  • 1 cup roughly chopped green onions (white and green parts)
  • 3 tsps minced fresh garlic
  • 3 tsps light soy sauce
  • 2 tsps dark soy sauce
  • 2 tsps minced fresh ginger
  • 2 tsps rice wine or dry sherry
  • 2 tsps dark brown sugar
  • 1 tsp honey
  • 1 tsp salt
  • Peanut oil, for frying
  • Steamed long grain white rice, accompaniment
  • Homemade Plum Sauce
  • Minced green onions, garnish 

How to Cook:

Bring a large pot of salted water to a boil. Add the squabs and blanch for 2 minutes. Remove, drain, and pat dry with kitchen towels. Set aside.

In a medium saucepan, combine the chicken stock, green onions, garlic, light and dark soy sauces, ginger, rice wine, brown sugar, honey, and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes. Add the squabs and simmer uncovered for 20 minutes. Remove and dry on kitchen towels for at least 1 hour, and up to 4 hours (refrigerated). Strain the poaching liquid to serve with the rice, if desired.

In a medium pot heat enough oil to come halfway up the sides to 350 dergrees F. Carefully add the squabs and fry until the skins are crisp and golden brown, about 3 minutes. Remove and drain on paper towels.

Mound rice in the center of 2 plates and drizzle with a small amount of the poaching liquid, if desired. Place the squabs in the center of the rice and spoon the Plum Sauce over the top of the birds. Garnish with chopped green onions. Serve hot.

Homemade Plum Sauce:

  • 1 cup plum preserves or plum jam
  • 2 tsps rice wine vinegar
  • 1 tsp minced onions
  • 1 tsp honey
  • 1 tsp minced fresh ginger
  • 1/2 tsp minced garlic
  • 1/2 tsp crushed red pepper flakes 

In a small saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Let cool to room temperature before serving. (Sauce will keep refrigerated in an airtight container for up to 1 week.)


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Product Code: SQUV11


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