I'm a total neophyte to this bird--never ate squab before, never prepared it. I want to do something simple, something that really lets me taste what is distinctive about this bird. I'm thinking of just splitting it along the breast bone, browning it in a skillet, then roasting or broiling it. This has worked well in the past with quail, which I've made many times and really love.
Should I season the bird? Should I brine it? Is roasting or broiling better? How will I know when it is perfectly done (medium rare, from what I can gather from various sources--I definitely want to avoid overcooking this sucker)?
Thanks for any and all suggestions!