pigeon meat
Also known as: squab meat, raw squab, raw pigeon
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Also known as: squab meat, raw squab, raw pigeon
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.
Squab is a young domestic pigeon, usually under 4 weeks old, prized for its tender, dark meat. Older pigeons have tougher meat better suited for slow cooking.
Raw pigeon meat should be used within 1 to 2 days of purchase if kept refrigerated.
It has a rich, slightly gamey flavor similar to dark meat chicken or duck, but with a finer texture.
Yes, it freezes well. Ensure it is airtight to prevent freezer burn and use within 6-9 months.
Quail, Cornish game hens, or duck breast are the best alternatives in most recipes.
Yes, pigeon meat is significantly higher in iron than chicken or turkey, making it excellent for preventing anemia.
Rinse under cold water, pat dry thoroughly with paper towels, and remove any remaining pinfeathers before seasoning.
Common dishes include Moroccan Pastilla (b'stilla), roasted squab, and various French salmis or stews.
pigeon meat is a versatile ingredient found in cuisines around the world. With 142 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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