Squab pigeon provides a variety of dishes with rich, gamey flavor.
Also known as squab, the young rocky pigeon thrives throughout cities as what some people dismissively call flying rats; however, they're also a sought-after culinary ingredient. After shooting a pigeon, it must be dressed, or breasted, immediately so as to salvage the edible meat of their breasts. Breasting a pigeon provides you with a rich, dark meat that lends flavor to a variety of recipes such as ravioli and a plethora of casseroles.
Instructions
1. Press the blade of the knife or scalpel just beneath the sternum of the pigeon. This is located at the base of the ribcage.
2. Press firmly, but gently, into the skin and flesh of the pigeon and carefully make an incision, moving down toward the pigeon's groin and tail region.
3. Allow the blood and entrails of the pigeon to fall into a bucket. Be careful not to puncture the stomach while gutting the pigeon.
4. Pluck the feathers from the pigeon's breast area. To speed the process along, dunk the pigeon in a pot of boiling water for about two minutes before proceeding.
5. Insert the tip of the knife or scalpel into the center of the pigeon's chest and follow the curves of the breastplate to remove the chunks of meat on either side of the ridge. Keep the skin intact.
6. Place the skin-covered breast chunks in a bowl of brine solution, which is salt and water. Allow the breast to sit in the solution overnight before preparing it in your favorite squab recipe.
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