Squab

Squab (pigeon) may be the most delicious farmed-raised bird and the one that tastes the most like wild game. It is best cooked simply—roasting is the classic technique—and served carved, unless your guests know what they are doing. Like duck, squab has red meat and should be cooked rare to medium-rare. Because of this and because squabs are small (each one is a single serving), they have to be browned very quickly—more quickly than most home ovens can manage. To avoid overcooking them, preheat the oven to 500°F, brown the squabs on the stove top in some olive oil, clarified butter, or duck fat, and then immediately roast them for about 10 minutes.