Squab (Pigeon)

Squab, or young pigeon, is often considered a delicacy and is served in fine dining restaurants. Squab is a small bird, with most of its meat situated in the breast and to a lesser degree in the legs. Older birds have tougher flesh and less fat, which is why squab meat is made from young pigeons. It is often said that if a pigeon is old enough to fly, it's too old to eat.

Squab is often compared to dark meat chicken or duck since the meat is dark with fatty skin. Because of this, the meat has a slight gamey flavor, though also leaves it tender and moist.

Squab is frequently roasted whole, sometimes stuffed, but can also be fried, grilled, or braised. When it's roasted, the fat liquefies and bathes the meat so that the result is moist but not overly greasy. Unlike chicken or turkey, squab is often cooked until medium-rare or medium-well, leaving the interior slightly pink and keeping the meat from drying out.

Considering how delicious squab can be, it's a shame it isn't more mainstream.