And may not be safe to eat if city bird.
True. Definitely not the dirty city pigeons.
No Squab for me... it is in the; not good for anything but pie; category of small game.
But there is this Polish saying: "pieczone gołąbki nie lecą same do gąbki" (roasted pigeons do not fly into your mouth by themselves), which means "nothing in life comes easy, with no action". Evidently roasted pigeons used to be known as a delicious dish - considering that they have been elevated to the proverb level.
Some are very elaborate, such as roasted pigeons served in special sauce made of pigeon (or chicken) liver, white wine, beef bullion, butter, juniper, salt, pepper, lemon.
Some are rather simple, but they all have something in common: they need spiking them with lard of wrapping them in slices of bacon. The roasting time differs: from 20 minutes (220 C) to one hour.
Some call for 24 simple marinade: water, onions, spices, vinegar.
Other recipes suggest rubbing them first with salt, pepper, garlic, oil and herbs (juniper, thyme, rosemary), and letting them soak the aroma for several hours before roasting. Either way, make sure to pour butter, water, or broth over them during roasting.
If you hunt them yourself make sure to select only the young pigeons for roasting because the old ones are usually tough. Breast meat of young pidgeons is white, while old ones - purplish blue. Pluck them carefully so that the skin is not torn. Put them into cold water for two hours right after shooting, then gut and clean them.
You can serve them with lettuce, blueberries, red cabbage (warm of cold), and treat yourself to dumplings topped with mushroom sauce. Silesian "black" dumplings (made of potato and potato flower) is a good example of "kluski" for this meal.
[Red cabbage: shred, cook until soft, mix apple, onions, spices and vinegar, pour some bacon or lard fat ]