Chief Longwind Of The North
Certified/Certifiable
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?
I'm also wondering how difficult it would be, and legality of capturing wild pigeon and raising them for food. Also, would they grow larger with a steady meal of quality food.
I also read that pegeons mate and a great way to raise them is to let the hen lay, hatch, and tender a first set of eggs, then let her lay a 2nd batch of egg that the father will take care of. Then, as the first batch begins to mature, the mother takes care of the 2nd batch as well. This increase the yeild and still provide the "mothering" that is require by the young pidgeons to thrive.
Anybody with info, I would appreciate it. Who knows, I might even try raising some pidgeons. Good squab sells for $8 per pound or so.
Seeeeeeya; Chief longwind of the North
I'm also wondering how difficult it would be, and legality of capturing wild pigeon and raising them for food. Also, would they grow larger with a steady meal of quality food.
I also read that pegeons mate and a great way to raise them is to let the hen lay, hatch, and tender a first set of eggs, then let her lay a 2nd batch of egg that the father will take care of. Then, as the first batch begins to mature, the mother takes care of the 2nd batch as well. This increase the yeild and still provide the "mothering" that is require by the young pidgeons to thrive.
Anybody with info, I would appreciate it. Who knows, I might even try raising some pidgeons. Good squab sells for $8 per pound or so.
Seeeeeeya; Chief longwind of the North