Squab With Mushrooms and Pears

Name: Squab With Mushrooms and Pears
Total time: 40 min
Yield: 2 servings
Ingredients: 2 strips bacon, in 1/2-inch pieces; 1 ripe but firm Bosc pear, cored and diced; 1/2 pound cremini mushrooms, quartered; Salt and ground black pepper; 2 squabs; 1 tablespoon soft unsalted butter; 6 sprigs thyme, more for garnish; 6 sage leaves; 2 cloves garlic, crushed; 1/3 cup red wine; 2 tablespoons well-flavored chicken or veal stock

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(22)
Notes: Read community notes

There’s an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann’s “Memories of Gascony.” It’s a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I’m quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.

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Ingredients

Yield:2 servings

2strips bacon, in ½-inch pieces
1ripe but firm Bosc pear, cored and diced
½pound cremini mushrooms, quartered
Salt and ground black pepper
2squabs
1tablespoon soft unsalted butter
6sprigs thyme, more for garnish
6sage leaves
2cloves garlic, crushed
⅓cup red wine
2tablespoons well-flavored chicken or veal stock

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
Step 2
Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
Step 3
Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
Step 4
Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.

Tip

Ratings

4 out of 5

22 user ratings

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Cervantes2 years ago

I prepared this as directed in my home electric oven, which I find untrustworthy (runs a little cool). Squab was at room temp when I started. Breast came out medium rare and tasty, dressing lovely. However, as a non-professional, I found it extremely difficult to quarter it, and to cut and eat it once plated. Even if I were better at that, I wouldn’t make for guests, due to the fussiness of in-and-out-of-oven throughout. A fun experiment, but I’ll leave squab to the pros.

Betsey5 years ago

The combo mushroom, bacon and pear (red wine) was very good. I used corniches hens. It worked (with roasting time adjustment)

Eliza Tocher6 years ago

Where to procure squabs if you don't live in NY? Or do you forage for them?

Alexa H5 years ago

I get squab (and a lot of other meat and poultry) when I order from D'Artagnan, which supplies restaurants as well. I believe they're based in NY or NJ. Can absolutely recommend everything I've ever gotten from them. And no, I do not work for them.

Jed2 years ago

Most Chinese butchers will have squab (usually frozen)

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