Broiled Squab with Cauliflower Pasta

When I ordered our Thanksgiving wild turkey from D'Artagnan, I also bought a couple of squabs to take advantage of the flat shipping rate. Last night, I butterflied the squabs, generously brushed them with butter, and slid them under the broiler. When the birds were a beautiful golden brown on the outside and medium rare on the inside, I dusted them with salt, parsley, and sweet paprika. The meat tasted rich and gamey, like duck with a slight hint of liver. Behold:

With the squab, we ate pasta with cauliflower, olive oil, anchovies, and lots of garlic. Yum.