Eating rural Pigeons

[Bushwick100]

My Colonel gave me and my fire team a bunch of these birds all ready cooked on a Post check. I love it.

 

[lostchild]

When I was a kid, we used to go into people’s attics and take the squab off the nests. Cut the head off, strip the breast out, pan fry in butter.
‘Course we’d also take a pellet gun to a park and shoot squirrels to clean and fry.
Things were so much simpler in the 50’s.

 

[UptaCamp]

Squab (baby pigeon) was once a part of haute cuisine here in the US, though it was more prevalent in French cuisine.