Poultry
Domestic Pigeon
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Domestic pigeon is the farm and loft bird raised for squab meat, with flavour that is deep, mineral, and almost steak-like in the breast when birds are harvested young. Fat under the skin bastes the meat during high-heat roasting. Serve whole roasted squab for two starters or one main; pair with peas, bacon, or red wine jus. Older utility birds need slow cooking. A classic of French, Chinese, Egyptian, and American farmhouse cuisines.
Also known as: Domestic pigeon, Pigeon domestique
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Characteristics
Preparations
Traits
History
Domestic pigeons supplied urban and rural meat across early civilisations.
French dovecotes systematised squab as a delicacy.
American squab farms commercialised domestic pigeon meat.
Restaurant demand sustained specialty domestic squab production.