Braised Squab in Red Wine
Braised Squab in Red Wine is a classic French dish featuring young pigeon (squab) slow-cooked in a rich red wine sauce, often with aromatics like onions, carrots, and herbs. The squab is typically seared first, then braised until tender, allowing the meat to absorb the deep, complex flavors of the wine reduction. This elegant preparation is a staple of traditional French cuisine, particularly in regions known for their fine wines and game birds.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, primarily from the wine and vegetables. It provides essential nutrients like iron, zinc, and B vitamins, with a rough calorie estimate of 400-500 kcal per serving, depending on the wine and fat content.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 3.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 10 mg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Selenium | 18 mcg |
| Copper | 0.4 mg |
Per 1 squab (about 150 g meat) with 1/2 cup (120 g) sauce and vegetables · estimated, varies by recipe
💡 What's interesting
Culturally, squab has been a prized delicacy in European and Asian cuisines for centuries, often associated with festive or haute cuisine. Nutritionally, squab is a leaner alternative to other game birds, offering a high protein-to-fat ratio and rich in heme iron, which is more easily absorbed by the body.
