Pan-Seared Squab
GoogleServings: 2
Ingredients:
- Squabs (whole): 4
- Kosher salt: 1/2 teaspoon per squab, inside and out
- Freshly ground black pepper: to taste
- Garlic powder: 1/2 teaspoon per squab, inside and out
- Onion Powder: 1/4 teaspoon per squab, inside and out
- All-purpose flour: Enough to dredge each squab lightly; approximately 2 tablespoons total for all four birds
- Unsalted butter, cubed: 4 pieces (approx. half-inch size)
- Olive oil or clarified butter substitute: 1 tablespoon
Directions:
Pat the squabs dry with paper towels and season generously inside and out.
Lightly dredge each bird in flour, shaking off excess. Heat a cast iron skillet or griddle over medium-high heat until very hot but not smoking (cast iron retains its temperature).
Cook the squabs skin side down first for about 5 minutes to get crispy brown and remove them from pan.
Add more oil/butter as needed, then sear on all sides for a total of approximately six minutes. Squab meat is very lean
do not overcook or it will be tough.
Related Products:
🧅 Onions
🧄 Garlic
🧈 Butter
