Watching meat eater and listening to the meat-eater podcasts has changed the way I look at wild game. I’ve been a lifetime hunter but, never really Love, Loved wild game meat. I was never wasteful, I ate it because I shot it. Every now and again, I would have something that was lights out but I never felt I really appreciated the value of wild game until I was introduced to the meat-eater.

Recently I found out that you are allowed to hunt pigeons year-round in at least some provinces in Canada. I knew the Culinary value of pigeon or as the French call it “ Squab”. I remember learning about “squab” during my culinary training but never had the chance to try it. The pigeon was once hunted to near Culinary extinction.

There is now a stigma about these birds due to their reputation of being dirty pests, bathing in their own feces. . . . . . . what do you think the chicken you eat and love does??? There is likely a difference between a pigeon that lives in a city and one who lives in a rural area and eats crops, Or is there?? I’d have a hard time believing that the chicken you buy in a grocery store is better for you than a pigeon harvested with an air rifle.

Recently I was able to harvest a pigeon and I must say that it was incredible. I plucked it to have a look at what I was working with. It reminded me of a larger version of the Doves that I have hunted and eaten in Baja.

My lingering skepticism admittedly made me only cook the breasts as the thought of well-done legs (which are also tiny) did not appeal so much. Heavy salt and pepper, a hard sear and a nice rest gave me a perfect medium-rare. Thinly sliced, it was moist and flavourful, delicious, honestly. I threw a few of the slices back into the pan to see what the well-done meat would be like. . . . . It was kinda gross comparatively. The tender slices curled a little and took on a stronger, more gamey flavour. It may not be for everyone, but this will not be my last pigeon meal.