Roast Squab With Porcini Apricot Sauce and Roasted Carrots

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Democracy Dies successful Darkness

True squab are young pigeons, astir 4 weeks old, that person ne'er flown. Their nutrient is acheronian but has a rounded, gamy spirit and a hint of sweetness. Cooked beyond mean (medium-rare is optimal), squab volition beryllium adust and tough, truthful usage an instant-read thermometer to guarantee against overcooking.

Squab sold by Huntsman Game tin beryllium special-ordered from the pursuing retailers. Specify that you privation the birds eviscerated, truthful they travel with cervix and giblets (as opposed to New York-dressed, plucked only, with caput and feet intact): Market Poultry (202-543-7470) astatine Eastern Market successful the District; Society Fair successful Alexandria (703-683-3247); Springfield Butcher (703-245-0111); and Stachowski’s Market (202-506-3125) successful Georgetown.

The condiment tin beryllium made 1 time successful beforehand and reheated.

From cookbook writer and erstwhile cook David Hagedorn.

Ingredients

Four 14-ounce eviscerated squabs (see headnote)
1 1/2 teaspoons kosher salt, oregon much arsenic needed
1 spoon dried rubbed sage
1 mean yellowish onion, chopped into quarters
2 tablespoons canola oil
1 lb medium-thick carrots, good scrubbed and chopped diagonally into 3-inch batons
1/2 ounce dried porcini mushrooms (about 1/3 cup)
2 cups no-salt-added chickenhearted broth, preferably homemade
2 ounces sulfured dried unsulphured unsweetened apricots, chopped (1/3 cup)
1 spoon caller thyme leaves, finely chopped
1 tiny clove garlic, finely chopped
1/4 spoon freshly crushed achromatic pepper, oregon much arsenic needed
1 tablespoonful acold unsalted butter, chopped into tiny cubes

Nutritional Facts

Per serving

Calories
430
Fat
23 g
Saturated Fat
6 g
Carbohydrates
23 g
Sodium
920 mg
Cholesterol
160 mg
Protein
33 g
Fiber
5 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and erstwhile cook David Hagedorn.

Tested by David Hagedorn.

Published March 3, 2015

Updated March 15, 2026