Grilled Basil Butter Squabs or Young Pigeons, Fresh Basil Butter
Comments: If possible, ask your butcher to cut the bird in half lengthwise and to remove breast bones.
Transfer marinated bird hlaves flat onto warm barbecue rack; as the flesh darkens it will get flavorful and small servings will be enough.
Breast meat should still be pinkish.
The scent of basil butter will mix with the natural flavors of the young pigeons as well as with cooking juices.
A wild rice salad, carrots and oranges are excellent, even though surprising, served along with this dish.
If desired, you can also prepare this dish using chicken breast halves.
If desiered, young pigeons' legs can be served whole, not sliced; serve whole young pigeon legs decorated with basil leaves for a different presentation.
Excellent served along with a 'Fume Blanc', a 'Cabernet Sauvignon' or a 'Zinfandel' wine, according to you mood and outside temperature.
Servings: 6 to 8
IngredientsPreparation
  • 4 squabs or young pigeons, halved lengthwise and vreast bone removed
  • 1/2 cup [125 mL] fresh basil leaves
  • Fresh basil leaves, to garnish
Marinade
  • 1/2 cup [125 mL] dry white wine
  • 1/4 cup [60 mL] olive oil
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] finely ground pepper
  • Few basil leaves
Fresh Basil Butter
  • 1/2 cup [115 g] unsalted butter
  • 2 tablespoons [30 mL] freshly chopped basil
  • 1/4 teaspon [1 mL] salt
  • 1 pinch finely ground pepper
  • Half lengthwise and bone young pigeons leaving skin on.
  • Reserving a few basil leaves for the marinade, being careful not to cut the skin, evenly slip some of basil leaves underneath the skin of the young pigeons covering the flesh completely; reserve remaining basil leaves for the marinade.
  • Into a small bowl, whip together dry white wine, olive oil, salt and finely ground pepper of the marinade until well blended.
  • Add reserved basil leaves to marinade.
  • Arrange young pigeon halves side-by-side into large shallow dish.
  • Pour in marinade.
  • Leave young pigeons to marinate refrigerated for at least 2 hours, but no more than 4 hours.
  • Into a medium bowl, mix together fresh basil butter unsalted butter, freshly chopped basil, salt and finely ground pepper.
  • Transfer mixture onto a piece of waxed paper; shape mixture into a roll.
  • Refrigerate fresh basil butter until ready to use.
  • When ready, preheat barbecue to medium intensity.
  • Remove from marinade and grill young pigeon halves 3 inches [7.6- cm] from heat for 5 to 7 minutes on each side for medium-rare, for 10 to 12 minutes for medium to medium well-done young pigeons.
  • Transfer young pigeon halves onto a cutting board and half the meat of each of the legs; reserve.
  • Slice breasts into thin slices; arrange slices overlapping slightly onto individual plates.
  • Arrange leg meat on each side of the slices; garnish with fresh basil leaves.
  • Slice cold basil butter into thin slices; garnish young pigeons with basil butter slices.
  • Serve immediately.