📝 About This Recipe
This elegant dish celebrates the rich, gamey depth of pigeon, or squab, by pairing it with the rustic comfort of Northern Italian polenta. The birds are roasted to a perfect medium-rare, ensuring the meat remains succulent and tender, while a luscious dark cherry sauce provides a bright, acidic counterpoint. It is a sophisticated, restaurant-quality meal that brings the warmth of a rustic farmhouse kitchen to your dining table.
🥗 Ingredients
The Pigeon
- 2 pieces Whole Squab (Pigeon) (cleaned, room temperature, and patted dry)
- 2 tablespoons Unsalted Butter (for basting)
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
- 1 pinch Kosher Salt and Black Pepper (to taste)
Creamy Polenta
- 1/2 cup Coarse Ground Cornmeal (high quality yellow polenta)
- 2 cups Chicken Stock (low sodium)
- 2 tablespoons Mascarpone Cheese (for richness)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1/2 cup Whole Milk (at room temperature)
Cherry-Port Sauce
- 1/2 cup Ruby Port
- 1/4 cup Dried Cherries (roughly chopped)
- 1 Shallot (minced)
- 1/2 cup Beef or Game Stock (reduced or high-quality)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the squab from the refrigerator 30 minutes before cooking to ensure even roasting.
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2
In a medium saucepan, bring the chicken stock and milk to a gentle boil. Whisking constantly, slowly rain in the cornmeal to prevent lumps from forming.
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3
Reduce the heat of the polenta to low, cover, and simmer for 30-35 minutes, stirring every 5 minutes until the grains are tender and creamy.
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4
While the polenta cooks, season the squab generously with salt and pepper, including inside the cavity.
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5
Heat an oven-proof skillet over medium-high heat with a splash of oil. Sear the squab on all sides until the skin is golden brown, about 3-4 minutes total.
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6
Add 2 tablespoons of butter, thyme sprigs, and smashed garlic to the skillet. Baste the birds with the foaming butter for 1 minute.
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7
Transfer the skillet to the oven. Roast for 8-10 minutes. Squab is best served medium-rare (internal temperature of 130°F/55°C).
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8
Remove the squab from the pan and let them rest on a warm plate for 10 minutes. This is crucial for retaining juices.
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9
In the same skillet (remove excess fat first), sauté the minced shallots until translucent. Deglaze with the Port wine, scraping up the brown bits (fond).
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10
Add the cherries and stock. Simmer until the liquid has reduced by half and thickened into a syrupy glaze.
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11
Whisk the cold butter cubes into the sauce one by one to create a glossy finish. Season with salt and pepper to taste.
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12
Finish the polenta by stirring in the mascarpone and Parmigiano-Reggiano. If it's too thick, add a splash of warm water or milk.
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13
To serve, place a generous dollop of polenta on each plate. Carve the squab by removing the breasts and legs, and arrange them over the polenta.
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14
Spoon the cherry-port sauce over the meat and serve immediately.
💡 Chef's Tips
Never overcook pigeon; it becomes tough and metallic in flavor if cooked past medium. Always rest the meat for at least half the cooking time to ensure the juices redistribute. If you can't find mascarpone, heavy cream or a bit more butter will suffice for the polenta. Use a whisk for the first 5 minutes of polenta cooking, then switch to a wooden spoon to prevent sticking. For extra crispy skin, leave the squab uncovered in the fridge overnight to dry out the skin.
🍽️ Serving Suggestions
Pair with a robust Pinot Noir or a light-bodied Nebbiolo to complement the gamey notes. Serve with a side of sautéed bitter greens like cavolo nero or radicchio to balance the richness. A garnish of toasted hazelnuts adds a delightful crunch to the creamy polenta. Consider a side of roasted root vegetables like baby carrots or parsnips for an autumnal feel.