People have considered pigeon a delicacy throughout history. Squabs, or young pigeons, are served in many of the finest restaurants in the world. Their meat can be prepared in many ways, and plenty of recipes can be found. You can also use recipes for other game birds to prepare your squab.
Many simple living practitioners find pigeons an appealing high protein food because they can be raised easily even in small or urban environments. A screened in area of roughly 10 by 10 feet and high enough for a person to walk in is perfect for raising pigeons. You will need a few couples to raise enough young birds for eating. Each pair will produce up to 10 offspring every year. King pigeons are great for breeding because of their large size; a couple of king pigeon squabs make a filling meal. When the birds are old enough to eat, kill and dress them as you would any other bird. You can freeze some for later if you wish.
Raise your pigeons on grains, seeds, breads, and other wholesome bird feeds. Your pigeons will grow plump and you can rest assured that they are unpolluted by growth hormones and will be healthy to eat. Don't be afraid to let them out of the cage now and then for some exercise; like the pigeons in your local park, they will come back to their home to feed.
Pigeon can be roasted, boiled, or baked similar to other forms of poultry. Once the meat is cooked thoroughly, this high protein food can be used in soups or thrown into a frying pain.
For an exceptionally tasty meal that is high in protein, try simmering some cooked pigeon in butter, pineapple, mandarin oranges, rum, and walnuts. Serve with a side of home-grown sweet potatoes. Your family will thank you, and your simple living lifestyle will be even sweeter.
When you invite friends over, prepare some squab and watch the pleasant looks of surprise that will spread across their faces when they take their first bites. Delicious foods and simple living can often go hand in hand.
For more information, read the book "Raising pigeons for pleasure and Profit" by Charles Foy and Clair Hetland.
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