Rosemary Smoked Squab with Butternut Squash

Preparation info

  • Serves:


    as part of larger meal
    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

The inspiration for this dish came from the wonderful rosemary smoked squab we had at RyuGin Taipei, in combination with the method for smoking sardines using nothing more than a large bowl and some rosemary. Squab is a small farmed pigeon; you can also use regular pigeon or wood pigeon to make this dish.

I served the breast fillet medium rare and smoked quickly with rosemary, deep fried the leg for a crispy element (just like at RyuGin), and used the squab carcass to make a jus. So