As we roll into autumn, many chefs hunger for an alternative to traditional farm-raised meat, turning to a wide range of game meats offering exciting tastes and textures. Wild animals are constantly ...

Squab resists getting crispy even when it's roasted at high heat. Jean-Georges Vongerichten achieves both supercrisp skin and tender meat by butterflying the bird (cutting out the backbone and ...

Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy and juicy all at the same time. Count Paolo Marzotto, ...

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Marinate the squab In a food processor, combine all of the ingredients except the squab and salt and puree until nearly smooth. Scrape the marinade into a large baking dish. Season the squab breasts ...

Australian Gourmet Traveller French alpine recipe for squab braised with juniper. Game birds such as squab are often thought of as difficult to cook because they lack the fat of chicken and can dry ...

Preheat oven to 375 degrees. Season birds with salt and peppers, both skin and body cavity. Heat oil in medium ovenproof saute pan over medium-high heat. Add birds and cook on all sides for about 4 ...

Chefs and gourmets are fond of the young farmed pigeon known as squab, whose meat has a light, gamey flavour almost like liver. It's a bird that can be cooked in a number of ways, some of which can be ...

Preheat the oven to 200C/400F/Gas6, then start making the chilli sauce. This recipe will make more than you need, but can be used with all sorts of things. Place the sugar, water and vinegar into a ...