Is the question "What is the reason for the blood inside the roasted pigeon?"

The reasons for the blood inside the roasted pigeon include incomplete slaughter, too high a baking temperature, and too long a baking time.

1, slaughter is not complete: pigeon in the slaughter, if not handled properly, may leave some blood in the flesh, resulting in blood when baking.

2, roasting temperature is too high: if the temperature of roasting squab is too high, the water inside the meat will evaporate quickly, resulting in the surface of the squab being charred and still containing blood inside.

3, baking time is too long: if the squab is over-roasted, the meat will become dry and the internal water loss will also lead to the appearance of blood.