Squab

[chopjwu12]

Im a huge fan of squab because ive eaten it so many times as a child. But i dont see it on to many menus. So how does the fine dining group in NJ feel about squab?

[Kim WB]

I've made it at home, and enjoy the taste of all game ( quail,pheasant, squab especially) but usually do not order it in a restaurant because it is a difficult bird to eat. Too many bones, to much digging for the meat..what kind of presentation are you considering, Chop?

[chopjwu12]

Well one of the only ways i have made it in a restaurant is the brest wrapped in cabbage, truffles, and foie gras. It was then poached in squab jus to medium rare. We served it over red cabbage, honey cap mushrooms, and diced beets. The sauce was the squab jus reduced with beet juice so it had that red rich earthy quality to it. I liked certain aspects of the dish. But i would work with it and change it up. But no bones here.

[Rosie]

Your recipe sounds delicious. I like squab but it is not something that I would order as I like quail and other game birds more. If it was part of a tasting menu it would be fine with me. I find that it is usually overcooked.

[jhlurie]

Would squab be insulted if NJ disliked it?

On a more serious note... is consumption of squab more prevalent in other parts of the U.S.?

[chopjwu12]

Would squab be insulted if NJ disliked it?

On a more serious note... is consumption of squab more prevalent in other parts of the U.S.?

Ive seen it on alot of new york menus. But i haven't seen it in NJ at all except when it was on the menu for a short time at the ryland. I thought there might be a reason for that. I understand the whole bone issue. But if its just the breast and you debone the legs it would be easy to eat.