I understand that squab, comercially raised and butcherd before the bird can fly, but is at adult weight, is supposed to be haute cuisine. I'm wondering what the wild bird tastes like. What is its texture. Is there a "best" way to prepare it?
That's city pigeons.You're kidding right, about eating a wild pigeon? Ya know they call them "rats with wings" for a reason!
I concur Tom, on my first tour that included France I thought Coq Au Vin was an invitation to have nooky in the tour eqiup van.