📝 About This Recipe
This classic French preparation elevates the delicate, dark meat of the pigeon into a sophisticated masterpiece of rustic elegance. By sautéing the bird to a perfect medium-rare and deglazing with a robust red wine, we create a velvety, deeply savory sauce that highlights the gamey sweetness of the squab. It is a quintessential autumn dish that celebrates the timeless marriage of poultry, woodsy mushrooms, and fine wine.
🥗 Ingredients
Main Ingredients
- 4 pieces Pigeons (Squabs) (cleaned, patted dry, and cut into quarters)
- 3 tablespoons Unsalted Butter (high-quality French butter preferred)
- 1 tablespoon Extra Virgin Olive Oil
- to taste Salt and Freshly Cracked Black Pepper
The Aromatics
- 3 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
- 100 grams Smoked Pancetta (diced into small lardons)
- 250 grams Cremini Mushrooms (cleaned and quartered)
The Red Wine Sauce
- 1.5 cups Dry Red Wine (Pinot Noir or Burgundy) (use a wine you would enjoy drinking)
- 1 cup Dark Veal or Beef Stock (rich and gelatinous)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf
- 1 teaspoon Red Currant Jelly (for a subtle gloss and sweetness)
- 1 tablespoon Cold Butter (cut into small cubes for finishing)
👨🍳 Instructions
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1
Begin by seasoning the pigeon quarters generously with salt and freshly cracked black pepper on all sides.
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2
In a large heavy-bottomed sauté pan or cast-iron skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides.
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3
Place the pigeon pieces in the pan skin-side down. Sauté for 3-4 minutes until the skin is golden brown and crisp. Flip and sear the other side for another 2 minutes. Remove the pigeon from the pan (it will still be rare) and set aside on a warm plate.
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4
In the same pan, add the diced pancetta. Fry for 3-5 minutes until the fat has rendered and the pancetta is starting to crisp.
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5
Add the quartered mushrooms to the pan. Sauté in the pancetta fat for 5-6 minutes until they are deeply browned. If the pan looks dry, add the remaining tablespoon of butter.
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6
Stir in the minced shallots and garlic. Cook for 2 minutes until softened and fragrant, being careful not to burn the garlic.
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7
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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8
Increase the heat to high and reduce the wine by half. This should take about 6-8 minutes.
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9
Add the veal stock, thyme sprigs, and bay leaf. Bring to a simmer and let the liquid reduce until it reaches a light syrupy consistency.
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10
Stir in the red currant jelly until dissolved. This adds a beautiful sheen and balances the acidity of the wine.
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11
Return the pigeon pieces and any accumulated juices to the pan. Simmer gently for 3-5 minutes. For pigeon, you are aiming for a succulent medium-rare to medium finish.
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12
Remove the pan from the heat. Discard the thyme sprigs and bay leaf. Whisk in the cold cubes of butter one by one to emulsify the sauce into a glossy, rich coating.
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13
Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve immediately while piping hot.
💡 Chef's Tips
Always cook pigeon to medium-rare; overcooking will result in a tough, livery texture. Ensure your pan is hot before adding the bird to get that essential crispy skin. If you cannot find pigeon, this recipe works beautifully with quail or even duck breast cut into thick strips. Don't rush the wine reduction; the intensity of the sauce relies on that concentration of flavors. Use a high-quality stock; a store-bought watery broth won't provide the body needed for a true sauté sauce.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip purée or buttery mashed potatoes to soak up the sauce. A side of honey-glazed roasted carrots adds a lovely sweetness that complements the game meat. Pair with a glass of the same Red Burgundy or Pinot Noir used in the cooking. A simple garnish of fresh flat-leaf parsley adds a pop of color and freshness. For a true French bistro experience, serve with thick slices of toasted sourdough rubbed with a garlic clove.