Squab, Polenta & Parmesan

/Squab, Polenta & Parmesan

Squab with polenta and parmesan

Squab also known as Pigeon is not the easiest bird to find, the best place I would recommend to start looking for this great meat is at the Victoria Market in Melbourne! Cooking tips, cook the pigeon like a quail, quickly and in a hot pan, allow the bird to rest for around 2 minutes after cooking. If your at the Market see if you can get your hand’s on any fresh truffles or truffle oil – this will soak into your polenta and really pack a punch to the dish! don’t go over board.

Squab, Polenta & Parmesan
Recipe type: Game Meats
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Squab de-boned
  • 150g Polenta
  • 1ltr Double chicken stock
  • 150g French table butter
  • ½ b Chopped parsley
  • 200ml Sauce salmis, or mushroom sauce
  1. Debone squab and season
  2. heat frypan and seal birds quickly for 3-4 minutes turning after 2 minutes
  3. remove and allow to rest for 2 minutes
  4. heat chicken stock and slowly add in polenta, remove from heat and add butter, herbs and seasoning - cook for 3 minutes - it should be a wet consistency.
  5. place polenta mixture on plate, add squab and sauce.

By |2018-08-16T09:33:10+00:00October 15th, 2014|Game Meats|0 Comments

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