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Title: . Pigeon / Squab - Basic Information
Yield: 1 Serving

Ingredients

           PIGEON / SQUAB

Instructions

Along with turkey shoots, pigeon shoots were a favorite sport in most
colonial villages. Partially as a result, the carrier pigeon was wiped out
long ago.
Today pigeon shooting as a sport is limited to the western United States,
where the band-tail pigeon is a well-known sporting bird. In the East
pigeon shooting is apt to be limited to helping a farmer reduce the mess
around his barn.
Not many easterners think of pigeon as food, yet they will pay a
respectable price for squab under glass, and that's young pigeon, usually
raised for market. The trouble with pigeon is that when it gets beyond the
squab stage -- and a pigeon can live for a goodly number of years -- it
definitely is tough. The best solution for an old pigeon is a good strong
marinade, such as "the Red Marinade" (which is included in this
collection). Pigeons should marinate for a fair length of time; a young
one for 12 to 24 hours, older birds for a couple of days. Pigeon meat is
fine-grained and lean; it takes well to strong-flavored sauces.
Depending on appetites and place of the meal, 1 or 2 squabs may serve 1
person. One older, larger, bird may be enough for 1 entree. Pigeons weigh
7 to 10 ounces.

Information Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-09-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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