I recently obtained a pigeon to complete a custom order for a client who dreamed up an angel-like tree topper for the upcoming holiday season. I’m just about finished that piece but in the meantime here is what I did with the
pigeon squab meat:
|Potrawka Z Golebi (Polish Squab)
Quarter the pigeons; Saute in butter for 15 minutes. Remove from butter
and slice three onions into pan. Fry onions until done.
Add meat stock, sliced apples, mushrooms, and lemon juice.
Mix well and bring to boiling point.
Add wine. In another pan, brown flour in butter and thicken the mixture.
Dip pigeons in sour cream, return to mixture and cook until tender.
Quite delicious, and nutritious!