Roast squab with heart + liver cabbage rolls

Autumn days, with the increasing chill in the air, turn my thoughts to game. This dish is one of my favourite ways of serving squab (young pigeon). In Australia we don’t have regional cuisines as in other countries - our region is the whole world. But our produce comes from different areas, and when I first made this dish, I used squab from the Glenloth Game farm in north-western Victoria. For a lighter version, use iceberg lettuce instead of cabbage leaves. If squab livers and hearts aren’