Squab Recipe
Dressed in pine nuts and pine-smoked matsutake mushrooms.
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Ingredients
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Squab
Pine-Smoked Matsutake Mushrooms
Pine Nut Dressing & Garnish
To Finish / Optional
Method
Squab
- 1
Prepare and season
Pat the squab dry inside and out with paper towels. Season the cavity and exterior evenly with 1 tsp kosher salt and 1/2 tsp black pepper each bird. Tuck a thyme sprig and a smashed garlic clove into each cavity and rub 1/2 tablespoon butter over the breast skin of each bird.
- 2
Sear
Preheat a heavy ovenproof skillet over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, place the squab breasts-side down (or breast-side up if you prefer crisp skin) and sear 2–3 minutes until deeply golden. Turn to sear the legs and sides for 1–2 minutes to color evenly.
- 3
Roast
Preheat the oven to 400°F (200°C). Add remaining 1 tablespoon butter and the lemon half to the skillet. Transfer the skillet to the oven and roast 10–14 minutes until internal temperature at the thickest part of the breast reaches 135–140°F (57–60°C) for medium-rare to medium. (Adjust time if you prefer more done.) Remove from oven and transfer squab to a cutting board to rest 8–10 minutes; reserve pan juices for sauce if using stock.
Pine-Smoked Matsutake Mushrooms
- 4
Prepare smoking setup
Line a small metal tray (or disposable foil tray) with the soaked pine chips/needles and place inside a large metal wok or a deep sauté pan. Place a wire rack above the chips so mushrooms will not touch the chips directly. Heat the pan over medium-high until chips begin to smoke (cover with a lid briefly to concentrate smoke).
- 5
- 6
Sauté
Heat 1 tablespoon butter in a skillet over medium heat. Add smoked mushrooms and sauté 2–3 minutes until tender and edges begin to brown. Taste and adjust seasoning with remaining salt and pepper. Keep warm.
Pine Nut Dressing & Garnish
- 7
Make dressing
In a small bowl whisk together 3 tablespoons olive oil, 1 teaspoon white wine vinegar, minced shallot, 1 teaspoon salt and 1/2 teaspoon pepper until emulsified. Stir in toasted pine nuts and snipped chives. Taste and adjust seasoning. Dressing should be bright and slightly nutty.
- 8
To Finish / Optional Sauce
- 9
Make pan sauce (optional)
If you wish to serve a sauce, place the roasting skillet with pan juices over medium heat. Add 1 cup reduced chicken or squab stock and simmer gently, scraping up browned bits, until reduced by half (about 5–7 minutes). Remove from heat and whisk in 2 tablespoons cold butter, piece by piece, to finish and slightly thicken the sauce. Taste and adjust salt and pepper.
- 10
Carve and plate
Carve each rested squab into breast halves and leg portions. Arrange mushrooms alongside or atop the bird. Spoon the pine nut dressing lightly over the squab (a small drizzle to dress, not drown), scatter the toasted pine nuts as garnish, and optionally finish with a little pan sauce around the plate.