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Roast Squab Pigeon Recipe

Recipe By Great British Chefs

This complex squab pigeon dish brings together heady autumn flavours to make a sumptuous starter.

4.9
30 Rating -
Rate
Non Vegdiet
14hr total
14hr total
Roast Squab Pigeon
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Ingredients for Roast Squab Pigeon Recipe

  • 1/2 Squab pigeons
  • 187.50 milliliter Vegetable Stock
  • 1/4 Onion
  • 1/4 sprig Fresh thyme
  • 1/2 Garlic Cloves
  • 1/4 Bay leaf
  • 87.50 gram Risotto rice
  • 25 milliliter White wine
  • 18.75 gram Unsalted butter
  • 25 gram Roquefort cheese
  • 1/2 tablespoon Olive oil
  • As required Salt
  • As required Pepper
  • As required Micro celery leaves
  • 1/4 Asian pear
  • 0.13 Lemon
  • 2.25 gram Caster sugar
  • 25 gram Shimeji mushrooms
  • 125 milliliter Olive oil
  • 6.25 gram Coriander seeds
  • 1.25 Shallots
  • 250 milliliter Water
  • 1.25 Garlic Cloves
  • 1/4 Handful of rosemary
  • 1/4 Handful of thyme
  • 250 gram Squab pigeon carcasses
  • 18.75 gram Butter
  • 6.25 milliliter White wine
  • 6.25 milliliter Brandy
  • 1/4 Banana shallot
  • 0.13 Carrot
  • 0.13 stick Celery
  • 1/2 Garlic Cloves
  • 1/4 Juniper berry
  • 1/4 White peppercorn
  • 1/4 Star anise petal
  • 3/4 sprig Fresh thyme
  • 1/4 Bay leaf
  • 125 milliliter Chicken Stock
  • 1/4 Asian pear
  • 0.13 Lemon
  • 2.25 gram Caster sugar
  • 125 milliliter Olive oil
  • 6.25 gram Coriander seeds
  • 1.25 Shallots
  • 250 milliliter Water
  • 25 gram Shimeji mushrooms
  • 1.25 Garlic Cloves
  • 1/4 Handful of rosemary
  • 1/4 Handful of thyme
  • 12.50 gram Butter
  • 250 gram Squab pigeon carcasses
  • 6.25 milliliter White wine
  • 6.25 milliliter Brandy
  • 1/4 Banana shallot
  • 0.13 Carrot
  • 0.13 stick Celery
  • 1/2 Garlic Cloves
  • 1/4 Juniper berry
  • 1/4 White peppercorn
  • 1/4 Star anise petal
  • 3/4 sprig Fresh thyme
  • 1/4 Bay leaf
  • 6.25 gram Butter
  • 125 milliliter Chicken Stock
  • 1/4 tablespoon Olive oil
  • 1/2 Squab pigeons
  • As required Salt
  • As required Pepper
  • 187.50 milliliter Vegetable Stock
  • 1/4 tablespoon Olive oil
  • 1/4 Onion
  • 1/4 sprig Fresh thyme
  • 1/2 Garlic Cloves
  • 1/4 Bay leaf
  • 87.50 gram Risotto rice
  • 25 milliliter White wine
  • As required Salt
  • As required Pepper
  • 18.75 gram Unsalted butter
Nutrition
value
3855
calories per serving
310 g Fat71 g Protein186 g Carbs28 g FiberOther

Current Totals

  • Fat
    310g
  • Protein
    71g
  • Carbs
    186g
  • Fiber
    28g

MacroNutrients

  • Carbs
    186g
  • Protein
    71g
  • Fiber
    28g

Fats

  • Fat
    310g

Vitamins & Minerals

  • Calcium
    447mg
  • Iron
    21mg
  • Vitamin A
    1730mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    19mg
  • Vitamin B6
    2mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    52mg
  • Vitamin E
    41mg
  • Copper
    2mcg
  • Magnesium
    361mg
  • Manganese
    11mg
  • Phosphorus
    963mg
  • Selenium
    66mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs