Stewed squab and cabbage (Bahamas style)
This dish nestles browned squab into a bed of silky cabbage enriched with bacon and sweet raisins. Everything happens in one pan.
Instructions
In a large, heavy skillet or Dutch oven over medium heat, cook bacon until crisp and fat renders. Scoop bacon to a plate; leave 1–2 Tbsp fat in the pan (save extra if it’s a lot).
Season birds with salt and pepper. Raise heat to medium-high and brown squabs in the bacon fat on all sides (about 6–8 minutes total). Work in batches so they sear, not steam. Transfer to the plate with bacon.
Lower heat to medium. Add onion and a pinch of salt; sauté until translucent and lightly golden, 5–7 minutes.
Stir in raisins (and caraway/fennel if using). Add the sliced cabbage and toss to coat in the fat; cook 2–3 minutes to wilt slightly.
Add liquid and scrape up browned bits. Taste the liquid and season, this is your main seasoning for the cabbage.
Return squabs (breast-side up) and scatter bacon over. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the cabbage is silky and the birds are tender, about 1 hour.
Uncover for the last 5–10 minutes to reduce juices slightly. If using, stir in the extra lime juice to brighten; adjust salt and pepper.
Too salty? Add a splash of water and a bit more cabbage; simmer a few minutes.
Too sweet from raisins? Balance with extra lime juice, vinegar or lemon juice.
Notes
Squab is young domestic pigeon, typically 3–5 weeks old and harvested before it can fly, yielding exceptionally tender, delicately gamey dark meat. Use wild pigeon or dove and adjust the simmering time accordingly.
For a classic pink squab, many cooks pull at 140–145ºF (60–63ºC) in the breast; for a fully cooked safe poultry temperature, cook to 165ºF (74ºC ). Choose based on your preference.
Variations
For more flavor, you could add some caraway or fennel togther with the raisins and substitute water with the same amount of light stock and wine. You could finish with 1 tablespoon of cider vinegar or lemon juice instead of lime juice.
Add other vegetables to taste.
Bavarian-style: Add 1 tart apple (thinly sliced), 1 tsp caraway seed, and finish with 1–2 Tbsp apple cider vinegar.
Mediterranean: Swap raisins for currants; add a handful of pine nuts and a strip of lemon zest; use white wine as the liquid.
Smoky-tomato: Stir in 1 tsp sweet paprika and 1 cup crushed tomatoes; use chicken stock instead of water.
Ginger-soy: Sauté 1 Tbsp grated ginger with the onion; use 1 cup stock + 1 Tbsp soy sauce; finish with a splash of rice vinegar and spring onions.
No-pork: Use duck fat or olive oil; garnish with crisped chicken skin or toasted breadcrumbs for crunch.
Different birds: Substitute 2 Cornish game hens (halved) or 6 bone-in chicken thighs; extend simmer time until tender.
Source
Food in America