pigeon meat
Also known as: squab meat
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Also known as: squab meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and robust Bengali delicacy featuring tender pigeon meat, slow-fried with aromatic spices and mustard oil. This traditional dish, known for its deep, complex flavors developed through the 'kosha' technique, is a true taste of Bengal's culinary heritage.
A fiery and aromatic Chettinad delicacy where tender pigeon meat is pan-roasted with a freshly ground blend of black pepper and fennel. This semi-dry dish is a true taste of South Indian spice.
A rustic and flavorful Assamese delicacy, this dish features tender pigeon meat cooked with finely chopped banana flower. The unique combination creates a savory, aromatic curry that's a true taste of Northeast India.
Yes, pigeon meat is very healthy. It's an excellent source of high-quality, complete protein essential for muscle repair and growth. It's also rich in highly bioavailable heme iron, B vitamins (especially B6 and B12), phosphorus, and selenium, supporting energy metabolism, bone health, and antioxidant defense.
Per 100g, pigeon meat contains approximately 142 calories, 18.5g of protein, 0g of carbohydrates, and 7.5g of fat. It offers a good balance of protein and healthy fats, making it a nutrient-dense option.
Pigeon meat can be beneficial for weight loss due to its high protein content and relatively moderate calorie count. The protein helps promote satiety, reducing overall calorie intake, and supports muscle mass during weight loss. Its low carbohydrate content also makes it suitable for various dietary approaches.
Yes, pigeon meat is naturally gluten-free. As a pure meat product, it does not contain any gluten, making it suitable for individuals with celiac disease or gluten sensitivity.
Yes, pigeon meat is very keto-friendly. It contains 0g of carbohydrates, making it an ideal protein source for a ketogenic diet. Its moderate fat content also aligns well with the macronutrient ratios required for ketosis.
Pigeon meat can be cooked in various ways, often depending on the bird's age. Young pigeons (squab) are tender and suitable for roasting, grilling, or pan-frying. Older pigeons, which can be tougher, benefit from slower cooking methods like braising, stewing, or confit to tenderize the meat and enhance its rich flavor.
Pigeon meat has a distinct rich, gamey flavor, often described as darker and more intense than chicken, with a slightly sweet undertone. Its texture is typically finer and firmer than chicken, especially in younger birds (squab).
pigeon meat is a versatile ingredient found in cuisines around the world. With 142 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 2 recipes featuring pigeon meat with step-by-step instructions.
Browse recipes →Fresh pigeon meat should be stored in the coldest part of your refrigerator, ideally at or below 4°C (40°F), and consumed within 1-2 days. For longer storage, it can be frozen in airtight packaging for up to 6-9 months. Thaw frozen pigeon meat in the refrigerator before cooking.
When selecting fresh pigeon meat, look for plump birds with moist, reddish-brown flesh and no discoloration. The skin should be intact and free from blemishes. Avoid any meat with a strong, off-putting odor or a slimy texture.
Yes, pigeon meat is often classified as game meat, especially when referring to wild pigeons. Farm-raised pigeons, known as squab, are also considered a delicacy and share many characteristics with traditional game birds, offering a rich and distinctive flavor profile.