Roasted Squab

This delicious recipe for roasted squab, also known as pigeon meat, is a simple, traditional recipe perfect for Sunday night dinner.

1 whole squab
3 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Wash the entire bird, ensuring the inner cavity is well cleaned. Pat dry.

Over medium heat, heat oil in a heavy pan.

Season the squab with salt and pepper.

Place the squab breast-side down into the oil, turning to sear on all sides.

Place the squab, breast side up, into a roasting pan and roast for about 10-12 minutes. Halfway through, baste the bird.

Allow the squab to rest for 5 minutes before serving.

Makes 1 serving.