Yes, squab. I had a few drinks last night and kept trying to remember what the proper term for it was. I kept coming up with "squall" which means something else. I probably wouldn't eat it now even if it were farm raised. I've had it a few times and when I tried ortolan, which is this small bird, it put me off for life.
The wild pigeon people eat here is the Wood pigeon. Other pigeons - the feral (the town bird), rock doves, collared doves etc aren't eaten AFAIK. The Wood pigeon is a bit bigger than the others and is shot in large numbers (here in the UK) mainly during the winter months when they become an agricultural pest on fields of oilseed rape etc. Most of the ones shot are exported to the continent by game dealers. I've always found it to have quite a strong (almost liver like) flavour.
No idea, mate. Never had pigeon in the UK though there's a few west London venues that serve it. Had it elsewhere in Europe. Liver tends to be sweet except in chickens. It has a mostly mineral flavor, hinting towards iron. It's definitely an acquired taste. Had it a lot as a kid (not originally American) but never liked it for that flavor. The ortolans were the last straw for me when it came to eating certain birds. The only bird of that size I'll bother eating is quail and quail eggs. I'm alright with duck, but I prefer its crispy chest fat when it's half crisp and half rendered. Lush.
Yes, I ate it during the ban but officials didn't seem to care much. It's supposedly different now. I try to try interesting foods at least once in my life just to say I've tried it and not simply be grossed out about it. It was delightful, but from a moral standpoint, I can't eat a small bird that's rather adorable to look at. Did you ever try it?
