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By the way, if a pigeon is old enough to fly, it is no longer considered squab. It’s just a pigeon!
From wikipedia: Main article: Squab (food)
“Pigeons are also bred for meat, generally called squab and harvested from young birds. Pigeons grow to a very large size in the nest before they are fledged and able to fly, and in this stage of their development (when they are called squabs) they are prized as food. For commercial meat production a breed of large white pigeon, named “King pigeon,” has been developed by selective breeding. Breeds of Pigeons developed for their meat are collectively known as Utility Pigeons.”
This is what they look like when they are still “Squab”:
mmmmmm mmmmm! tasty!!! Well, perhaps after you taste this famous dish, you’ll agree!
********* STUFFED SQUAB ********* or
*** Young Pigeons Stuffed with Rice ***
With the recipe and photos intermingled:
I think you might not like the gory details of slitting his throat, so I’ll just say that you can chop off his head completely, but some folks like to eat the head, too, and it helps in the stuffing of the food cavity area above the breast if you have his head still attached to hold onto it as you stuff (covered below). So just cut the throat carefully to the spine but not all the way through the bones, and if you are muslim, don’t forget to say “Bismillah arRahman irRaheem!” as you do so. If you are not, this is a grateful invocation to our Merciful Creator in appreciation for this delicious food.
Next don’t forget to carefully remove the feed sack down his throat next to the windpipe. This is a rather delicate maneuver, just shove your finger down the slit from the knife in his neck between his skin next to the windpipe and peel away the feedbag from the skin. Pull it out carefully, trying not to make any damage to his skin. This is a lot easier to say than do, and a lot easier to do before putting him in the hot water, but if you forget, it’s still possible to pull the feed bag out after the dunking.