Squabs (Young Pigeons)
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Source
Fuentes: Sinic (página web) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
4
Difficulty
Medium
Ingredients
12
piece(s) squabs (young pigeons)
1
cup(s) white wine or water
2
piece(s) limes
1
piece(s) red bell pepper, finely chopped
1
piece(s) white onion, finely chopped
1
clove(s) garlic, finely chopped
1
tbsp parsley, chopped
1
tbsp spearmint, chopped
1
tbsp butter
pinch salt, cumin, and pepper to taste
Directions
- Wash the squabs well, rubbing them with the two halves of a lime and with plenty of water. Once ready, drain and dry them.
- Then marinate them with salt, pepper, and the juice of the other lime. Set aside.
- In a pot over medium heat, prepare a sauté with butter, bell pepper, onion, garlic, parsley, and spearmint. Add the squabs and cook them in the wine or water for approximately 1 hour, or until the meat is tender. Add salt, cumin, and pepper to taste. Serve hot.