Gourmet Baked Squab




6 pigeon, cleaned, whole

1/2 cup salted butter

1/3 cup flour

1/2 white onion, fine chopped

1 cup chicken broth

1/2 cup dry white wine

3/4 cup milk

3/4 cup water

1 cup cashew halves

1 teaspoon thyme

1/4 cup fresh parsley, chopped

1/2 red bell pepper, chopped

salt and pepper to taste


Preheat oven to 400 degrees. Rub entire 1/2 cup butter onto pigeon, sprinkle with salt and pepper. Place in a roasting pan, bake uncovered until browned. Remove baking pan, add wine, bell peppers, onion, chicken broth, thyme, and parsley. Reduce heat to 275 degrees. Cover baking pan, return to oven and cook for 1 1/2 hours, basting with pan juices often.

Remove pigeon from roaster. In a fry pan add 1/4 cup of the drippings, stir in flour, cook over medium heat until browned. Combine milk and water, add to fry pan, stirring constantly until thickened. Add salt, pepper, and cashews. Pour gravy over pigeons and serve!


Serves 6

Seasoned brown rice, fresh broccoli, and buttered French bread slices compliment this dish well.


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