Sauteed Pigeons

Course Main Course
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people


  • 60 ml Extra Virgin Olive Oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 pigeons (squabs) split
  • Salt and freshly ground black pepper to taste
  • 2 sprigs fresh rosemary


  • Heat the oil in a large, heavy skillet. Add the onion, carrot, and celery and sauté until tender but not brown.
  • Add the squab to the pan and sauté over low heat until browned on the outside.
    The breast meat should still be pink inside.
  • Season with salt and pepper.
  • Serve garnished with rosemary.

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