Roasted Squab Stuffed with Shiitakes and Preserved Lemons

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Canola oil, to cook

4 squab, rib cage removed

2 tablespoons extra virgin olive oil

3 cups sliced shiitakes

3 sliced shallots

1/2 cup minced preserved lemons

1/4 cup thinly sliced scallion

1 tablespoon minced fresh lemon thyme

Salt and black pepper, to taste


  1. Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
  2. Wine Recommendation: Olmos Reward, Frankland Estate, Aus