Squab is a young domestic pigeon raised for meat. It is traditionally harvested while still young, producing a small bird with dark, tender meat and a rich flavour. In French, young pigeon is called pigeonneau. The term “pigeon” can also refer to mature domestic or wild birds, so the product specification matters.
Squab is generally younger and more tender than mature pigeon. Wild wood pigeon is a different product from farm-raised squab and may have a stronger flavour and different handling requirements.
Squab may be roasted whole, grilled or broken down into breasts and legs. The breast is small and lean, while the legs benefit from slower cooking or confit-style preparation. The carcass can be used for a richly flavoured stock or sauce base.
Squab is poultry. Handle it under the same strict raw-poultry hygiene controls used for other birds, prevent cross-contamination and follow the applicable safe cooking requirements. Do not assume that serving poultry pink is safe; use a validated process and the required internal temperature for your jurisdiction.
Chef’s tip: Confirm whether the supplier is providing farm-raised squab or wild pigeon. The flavour, size, fabrication and cooking controls may differ.
Key distinction: Squab specifically refers to young domestic pigeon raised for meat; mature pigeon and wild wood pigeon are not interchangeable terms.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
