Squab recipes?
 

Anyone have a squab (pigeon) recipe to share?

I posted one here not long ago. Cook young pegion much like dove.

Find David Ross in the members section and his thread "One shot can make your day". I posted a tried and true pegion receipe.

Thanks! I found it and it looks great. I will try it soon.
No dove hunting in Vermont but we have pigeons galore to ease me off of duck season.

I ate a lot of wood pegion I poached in England.

For years, I trained Springers in a club, and we kept a large pigeon coop, which periodically needed cleaning. After helping shovel out 27 garbage cans of pigeon poo (on two different occasions) I cannot visualize ever putting a piece of pigeon meat in my mouth

Big D, I doubt you would eat a chicken if you raised them. One fley into the stall my father was in with his best thoroughbred yearling. Papa and the horse wer both hurt. The next day he shot all the chickens. We had three 5 gallon lard buckets full of hot water and all the birds were cleaned and frozen. We ate chicken three times a day for six months. I didn't eat chicken for 25 years.

Harry

Was raised up raising chickens. Nothing better then home cooked fried chicken.

Squab
 

We wrap them in iceberg lettuce leaves and bake.It mimics wrapping in grape leaves.If you can get grape leaves, they work great.Of course put all the seasoning on them you want and tied the leaves tight.

I'm saving this thread for when pheasants don't fly but pigeons do

Was sorting through the freezer a little while back and thawed out a 1/2 dozen doves and 1/2 dozen barn pigeons each in a block of ice. Experimented and marinated them in an Asian Hoisen garlic sauce then put them on the grill and basted them side by side. Taste test comparison concluded absolutely no taste difference between dove and rock pigeon but the larger pigeons took a little more time. They were all very tasty to my liking and I'd say a bit of a delicate dish. Bon Appetit.

I brine my dove about a half hour before I cook them. Keeps them moist. Ill have to try your trick Eric.

I went to a small box bird shoot, and brought an Asian (Laotian) co-worker along to salvage the birds.
He cleaned up the ring between rounds, and took a huge ice chest full of birds home.
All were plucked, and frozen that same day. He first soaks them in some kind of Asian oyster sauce, then deep fried them. Pretty good tasting.

Our box and columbaire birds come from gosh knows where, so they are largely ignored by all in attendance. However, the Asian oyster sauce and deep frying is tempting.