Practical ingredient guide
Squab pigeon
A young bird with dark, richly flavoured meat, used in roasts and stews.
Poultry
All year round
International
What it offers and why to use it
Buy a food-grade bird from an authorised supplier. Cook thoroughly and remove bones. This nutritional reference describes skinless meat.
Flavour profile
Rich poultry flavour and tender texture when appropriately cooked.
From shopping to cooking
Choose
Choose cleaned refrigerated birds with identified provenance.
Store
Keep refrigerated and follow the pack date. Separate from ready-to-eat foods and freeze before the use-by date if not using it.
Prepare
Rice dishes, stews and roasts.
How to make the most of it
Good pairings
Rice, mushrooms, wine and aromatic herbs.
How to substitute it
Quail or chicken with different texture, yield and timing.
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