Well I can say I had squab now. I seasoned the breasts with pepper and one of those spice mixes and lightly floured. Then I browned them in butter (the real stuff not the imitation) then when they were sufficiently brown I turned them cavity side down, added a cup of dry sherry and simmered them for 20 minutes. Hmmmm. Hmmmm. I was surprised the meat was so dark and the closest thing I could think it tasted like is rabbit. I would have it again, especially considering the price. My wife said she would never order it in a restaurant, though I am sure an experience chef could make them outstanding.