Squab

Squab is a small pigeon with a flavour unlike any other game bird. These birds are farmed from the start and typically only reach four weeks old before slaughter, so the meat is tender and soft. The bird is entirely dark meat because of high concentrations of myoglobin - the same chemical that turns blood red when exposed to oxygen. The meat is not as tough as duck or goose and is rather sweet. Properly cooked squab has a texture like a fibrous sautéed foie gras.

How to Prepare Squab:
Squab can be broken down, or kept whole and grilled. It can also be stuffed, roasted, braised, or sautéed. Chinese deep-fried squab, Zha Bok Gop, is famous around Chinese New Year Celebrations and holidays. This preparation method involves removing the internal organs and de-clawing the bird, but leaving the legs, tail and head intact. The bird is then simmered in a broth, coated in a maltose and vinegar seasoning, dried and deep-fried.

Since squab is so small with little meat on the legs, it is usually cooked to 125°F and served whole. It can be pan-roasted, oven-roasted, sauteed, braised, or cooked on the grill for a nice smokey flavor. Be sure to baste the meat during the cooking process to keep it from drying out.

What Goes Well With Squab?
Squab pairs well with the following flavours:

• Fruit: Apples, figs, pears, prunes, grapes
• Root Vegetables: Carrots, beets, turnips
• Types of Sweet Vinegar: Balsamic vinegar, fig vinegar, red wine vinegar