Photo: Mike Kenneally
Smoked squab pigeon with beetroot and chervil
38 ingredients
1 hr + 2 hr
Serves 4
openrecipes
The sweetness of beetroot is a perfect bedfellow for the squab pigeon, which in this recipe is smoked over spruce bark.
Estimated Nutrition (whole recipe, rough)
765
Calories
36g
Protein
43g
Fat
57g
Carbs
Counts 15 of 20 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Veal | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 squab pigeons
- 500g/17½oz spruce bark
- 50ml/2fl oz smoked oil
- 2 sprigs fresh thyme
- 1 garlic
- 2 sprigs fresh rosemary
- olive oil
- 100g/3½oz butter
- 8 squab pigeon
- 1 tbsp olive oil
- 2 banana shallots
- 100g/3½oz button mushrooms
- 2 garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 200ml/7fl oz red wine
- 300ml/10½fl oz chicken stock
- 200ml/7fl oz veal
- 5 baby beetroots
- 200ml/7fl oz water
- 100g/3½oz sugar
- 100ml/3½oz Pedro Ximenez sherry vinegar
- pinch of salt
- 2 beetroot
- 400ml/14fl oz beetroot
- salt and freshly ground black pepper
- ½ tsp xanthan gum (optional)
- , to taste vinegar
- 4 large beetroots
- 500ml/17½fl oz beetroot
- and freshly ground saltblack pepper
- 4 sprigs fresh rosemary
- 100ml/3½fl oz grapeseed oil
- salt
- 1 beetroot
- olive oil
- sea salt
- 1 bunch fresh chervil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes