Roast Squab w/ Black Truffles

Roast Squab w/ Black Truffles

Sarah MickeyAll Recipes, Semi-Boneless Bird Recipes, Squab Recipes, Truffle Product Recipes Leave a Comment

Roast Squab w/ Black Truffles

Makes 2-4 Servings

The earthy, savory, garlic-y, mushroom-y flavor of black truffles pairs beautifully with poultry.  Here’s a very simple squab dish that has tremendous flavor.

Roast Squab w/ Black Truffles
  • 4 Semi-Boneless Squab or Whole Bone-In Squab
  • 1oz Fresh Black Truffles (we used Burgundy Truffles)
  • Black Truffle Salt
  • 1 tbsp Unsalted Butter
  • 1 stalk of Celery, large diced
  • ½ Carrot, large diced
  • 2 Parsley Stems
  • 1 Thyme Sprig
  • ¼ cup large diced Shallot



Preheat your oven to 350 degrees.


Season the squabs inside & out with the black truffle salt.


Thinly slice some of the truffle and press it into the squabs’ cavities.


Use butchers twine to truss the squabs so that they’re closed around the inner meat & truffle.


Cut the wing tips and center wing joints from the squab.  Sear them in a hot oiled pan with the shallot, parsley stems, carrot, thyme and celery.  Cover with two cups of water & heat it to a simmer.  Simmer to reduce down to a cup in volume.


Sear the squab on the front and sides in a hot, oiled skillet until they’re a beautiful browned color.  Then flip the birds on their backs and move the skillet to the oven.


Roast the squabs until their breast meat reaches 135 degrees.


Remove the squab from the pan and cut the twine off of them.


Put the squab back in the skillet.  Deglaze the pan with some of the squab stock you made.  When it reaches a simmer, add the butter & spoon it over the squab to glaze it.


Plate the squab with your choice of sides & shave additional black truffle over it.

Leave a Reply

Your email address will not be published. Required fields are marked *