I wanted to start this post off with a witty comment about being at the end of the school year and so poor I had to resort to eating pigeons… but when I calculated the approximate cost of the meal, it became very apparent that this meal is a bit on the expensive side of my usual budget.
A few weeks ago we were selling squab at work. I wasn’t quite sure what it was at first, but not entirely surprised when I was told it was domesticated pigeon. Naturally, my curiosity got the better of me and I decided I needed to try it, even though I wasn’t quite sure what to do with it. It looked kind of like a small chicken, so I thought that roasting it might be nice (and the evenings have cooled off enough that I can justify turning on my oven again). The recipe that caught my eye called for the squab to be marinated and grilled, so I adapted it. I didn’t have time to marinate the squab, so I skipped that step. And I roasted the squab whole instead of breaking it into pieces and marinating it.
So, what did I think of it once it was cooked? It was yummy! The squab is all dark meat, tasting similar to chicken/turkey. The balsamic and honey was very nice basted over the squab as it cooked. The sweet and tangy sauce was good, but had mostly evaporated by the time the squab was fully cooked, so I’d probably take the time to marinate the squab next time I make it.
Roasted Squab with Balsamic Vinegar, Honey, and Italian Seasoning
- 1 squab – approximate cost $11.50
- 3 teaspoons balsamic vinegar – approximate cost $0.50
- 1 teaspoon honey – approximate cost $0.25
- 1 teaspoon dried Italian seasoning – approximate cost $0.10
- 1/2 teaspoon sea salt – approximate cost $0.05
- 3/4 cup water
- Preheat oven to 350 degrees Fahrenheit.
- Rise whole squab well.
- Place in baking dish.
- Pour water over squab.
- Drizzle honey and balsamic vinegar over the squab.
- Sprinkle with Italian seasoning and sea salt.
- Bake breast side down and covered until mostly cooked through.
- Baste squab in liquid.
- Flip squab so the breast is facing up.
- Turn oven to broil.
- Uncover and return squab to oven.
- Broil until skin is crispy and squab is cooked through.
- Remove from oven.
- Allow squab to rest for a few minutes.
- Serve with sides of roasted potatoes and green beans.
Makes 2 servings (approximate cost: $6.20 per serving).
Wednesday Link Parties
- What’s Cooking Wednesday(hosted by The King’s Court IV, Turning The Clock Back, and Confessions of an Overworked Mom)
- Whole Foods Wednesday (hosted by Katie from This Chick Cooks)
- Cast Party Wednesday (hosted by Lady Behind the Curtain)
- Fresh Foods Wednesday (hosted by Kristy from Gastronomical Sovereignty)
- Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom
- Wednesday Whatsits (hosted by White Lights on Wednesday)