Roasted or steamed pigeon ared both delicious when you cook it well with skills…and the Young Pigeon, often referred to as squab, is a delicacy in many cuisines around the world and is known for its tender and richly flavored meat. Here are some of the best ways to prepare young pigeon:

1. Roasting: Roasting is one of the most common methods for cooking pigeon. It allows the meat to retain its moisture while developing a crispy skin. Season the pigeon with salt, pepper, and your choice of herbs (such as thyme, rosemary, or sage). Truss the bird and place it on a rack in a roasting pan. Roast in an oven preheated to 425°F (220°C) for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
2. Grilling: Grilling gives pigeon a smoky flavor and a nice char. Marinate the pigeon in a mixture of olive oil, garlic, lemon juice, and herbs for at least an hour before grilling. Preheat your grill to medium-high heat and cook the pigeon for about 10-15 minutes, turning occasionally, until the skin is golden and the meat is cooked through.
3. Pan-Frying: Pan-frying is a quick and easy method that can yield a delicious result. Season the pigeon with salt, pepper, and any other desired spices. Heat a small amount of oil in a skillet over medium-high heat and cook the pigeon for about 5-7 minutes on each side, or until the skin is crispy and the meat is cooked through.
4. Braising: Braising involves cooking the pigeon slowly in a liquid, which helps to keep the meat moist and tender. Brown the pigeon in a hot pan, then transfer it to a pot with a flavorful liquid such as stock, wine, or a combination of both. Add vegetables and herbs, cover, and simmer gently for about 1-1.5 hours until the meat is very tender.
5. Stewing: Similar to braising, stewing involves cooking the pigeon in a liquid with vegetables and seasonings. Cut the pigeon into pieces, brown them in a pan, and then transfer them to a pot with stock, wine, and vegetables. Simmer until the meat is tender and the flavors have melded together.
6. Smoking: Smoking pigeon can give it a unique and deep flavor. Use a smoker with wood chips of your choice (such as apple, cherry, or hickory) and smoke the pigeon at a low temperature (around 225°F or 110°C) for about 1-2 hours, or until the internal temperature reaches 165°F (74°C).
7. Stir-Frying: Stir-frying is a fast and flavorful way to cook pigeon. Cut the pigeon into small pieces, marinate it briefly, and then stir-fry it in a wok or large skillet with a variety of vegetables and a sauce of your choice. Cook for about 5-7 minutes until the meat is cooked through and the vegetables are tender-crisp.

Each of these methods can bring out different flavors and textures in young pigeon, so feel free to experiment to find your favorite preparation. Always ensure that the pigeon is cooked to a safe internal temperature to avoid any foodborne illnesses.