French-Style Roasted Squab (Pigeon) with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 whole squab (young pigeons), cleaned and trimmed
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup chicken broth
• 1 cup red wine (such as Pinot Noir)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Fresh parsley, chopped (for garnish)

Instructions:

Season the Squab:

• Pat Dry and Season: Pat the squab dry with paper towels to remove any excess moisture. Season the squab generously with the barbecued black tea seasonings, salt, and pepper. Allow the squab to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Roast the Squab:

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Heat Oil: Heat the olive oil in a large oven-safe skillet over medium-high heat until hot but not smoking.
• Sear the Squab: Add the squab to the skillet, breast-side down. Sear for 3-4 minutes, or until the skin is crispy and golden brown. Flip the squab and sear the other side for another 3-4 minutes. Transfer the skillet to the preheated oven.
• Roast: Roast the squab in the oven for 15-20 minutes, or until the internal temperature reaches 150°F (65°C) for medium-rare. The squab should be cooked through but still tender.

Prepare the Sauce:

• Sauté Aromatics: In a separate saucepan, sauté the minced garlic and finely chopped shallot over medium heat until fragrant and softened, about 2 minutes.
• Deglaze the Pan: Pour in the red wine, scraping the bottom of the saucepan with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 3-4 minutes to reduce slightly.
• Add Broth and Tomato Paste: Stir in the chicken broth, tomato paste, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 5-7 minutes. Taste and adjust seasoning with salt and pepper if necessary.

Finish and Serve:

• Rest the Squab: Remove the squab from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful dish.
• Garnish and Serve: Slice the squab into thick pieces if desired. Arrange the slices on a serving platter or individual plates. Spoon the warm sauce over the top of the squab. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the squab. Adjust the amount based on your preference.
• Searing: Searing the squab before roasting ensures a crispy, golden skin while locking in the juices.
• Roasting: Roasting the squab at high heat ensures it cooks quickly and remains tender. Use an instant-read thermometer to check for doneness.
• Sauce: The combination of red wine, chicken broth, and tomato paste creates a rich, aromatic sauce that pairs perfectly with the squab. Adjust the cooking time to achieve the desired thickness.
• Garnish: Fresh parsley adds a bright, herbaceous touch, enhancing the overall presentation and flavor of the dish.

Enjoy Your French-Style Roasted Squab with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful squab with a rich, aromatic sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a luxurious evening at home.