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Casseroled Squabs   HT  MC     British  70mins


Serves   4      Hot   Game Birds  Alcohol Main Course Eggless  Britain  Europe



6 Squabs (baby pigeons) , halved

1 Bouquet Garni

2 Carrots, sliced

1 Onion, halved and sliced

480ml/16fl.oz. Chicken Stock

25g/1oz Butter

1 tbsp Plain Flour

Salt and Pepper


12 Button Mushrooms

60ml/2fl.oz. Sherry

1 tbsp Tomato Purée




1. Preheat the oven to 180C, 350F, Gas mark 4.

2. Season the birds with salt, pepper, and paprika and place in a deep casserole together with the Bouquet Garni, carrots, onion and stock. 

3. Cover and cook for about 1 hour or a little longer longer on until tender and browned.


4.  Remove from the oven and strain off the cooking liquor into a jug. Cover and keep warm whilst you finish the sauce.

4. Heat the butter in a large pan add the mushrooms and sauté for  5 minutes, turning from time to time.


5. Add the flour, and cook for about 2 minutes, stirring.

6. Add the cooking liquor, a little and a time, stirring constantly. Bring to the boil then cook for 2-3 minutes until thickened.

7. Add the sherry and tomato purée and mix thoroughly. 

8. To serve - pour the hot sauce over the birds and serve in the casserole.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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