A Step-By-Step Guide to Processing and Cooking Mourning Dove

Dove hunting can be a social event that brings friends and family together in the best way. Out in the great outdoors harvesting healthy food. Whether you're an experienced hunter or brand new and looking to explore the world of game birds, hunting and cooking - mourning dove can provide a memorable experience.

I want to share what I have learned about the basics of dove hunting as well as how I prepare one of North America's favourite game birds to perfection.

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• Hunting Mourning Dove
• Preparing Mourning Dove
• Grilling Mourning Dove

Hunting Mourning Dove

Dove hunting can be pretty bare-bones and low-cost. You need a shotgun and non-toxic shot suitable for grouse. A 12 or 20 gauge shotgun will work well. I always make sure to practice regularly with clay shooting. This practice improves your hand-eye coordination and reinforces your confidence, safety and accuracy in the field.

Of course we see these birds in our backyards all year long, but if backyard hunting isn't an option for you, mourning dove can also be found in cut seed fields, sunflower fields, and tree or bush lines. Finding a location with food, shelter, a water source and pebbles or gravel for their digestion would make it prime hunting grounds.

You may want to consider bringing a cooler with you to keep the doves cool, especially if you're hunting in the warm early autumn weather.

Mourning Dove, a delightful game bird, is known for its tender meat and unique flavor. While most seem prefer to breast them, I'm going to show how to prepare the dove to use the entire bird. Plucking and gutting a dove not only retains more meat but also keeps the skin intact to seal in moisture during cooking.

Preparing Mourning Dove

Step 1: Plucking
Start by plucking the entire bird, excluding the head. Carefully remove feathers from the wings, tail, back, legs, and breast. Be gentle, especially with wing and tail feathers, which are more prominent. Avoid further tearing the skin, which is often delicate. Hold the skin taut and pluck feathers in the direction they grow.

Step 2: Removing Legs and Head
Using kitchen or meat scissors, snip the legs off just below the joint mid-leg. Then, remove the head with scissors, making sure to move the "crop," a pouch at the base of the neck that aids digestion and often contains seeds and pebbles.

Step 3: Removing Internal Organs
With the head, legs, and feathers gone, it's time to remove the internal organs. Snip the very base of the abdomen open and gently pull out the internals. Ensure you snip off the intestines where they attach to the dove's posterior. Look at the top of the bird and remove the esophagus from the neck hole.

Step 4: Preparing for Cooking
Your dove is now ready for roasting, BBQ, frying, or any cooking method you prefer. The retained skin will help keep the meat moist and flavorful. You want the meat to be medium-rare, about 135 degrees Fahrenheit, to keep it tender and juicy.

You can absolutely just breast these birds and use the breast for fabulous snacks like the very popular dove poppers!

Cooking Mourning Dove

If you have successfully harvested a few doves, it's time to prepare and eat them. A great way to prepare mourning dove is by grilling. Grilling allows you to achieve crispy skin without overcooking the tender breast meat. Here's a simple and delicious grilled dove recipe:

Grilled Spatchcocked Mourning Dove Recipe

Servings: 2-4

Ingredients:

• 6-8 mourning doves (spatchcocked)
• 2 tablespoons olive oil (for marinade)
• 3 cloves of garlic (minced)
• 3 tsp chopped rosemary
• 3 tsp chopped basil
• 3 tsp chopped oregano
• Salt and pepper to taste
• 2 tablespoons olive oil (or more for grilling)

Equipment:

• Mixing bowl
• Plastic wrap or airtight container for marinating
• Cast iron skillet, pan, or griddle
• Meat thermometer

Instructions:

1. Prepare the Mourning Doves:

Start by preparing the mourning doves. Spatchcocking is a technique that involves removing the backbone and flattening the bird, which helps it cook more evenly on the grill. Here's how to spatchcock a mourning dove:

• Lay the dove breast-side down on a cutting board.
• Use kitchen shears or a sharp knife to cut along both sides of the backbone and remove it.
• Flip the dove over and gently press down on the breastbone to flatten it.

2. Make the Marinade:

In a mixing bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary, basil, oregano, salt, and pepper. Mix everything well to create a flavorful marinade.

3. Marinate the Doves:

Place the spatchcocked doves in a shallow dish or airtight container. Pour the marinade over the doves, ensuring they are well-coated. Cover the dish with plastic wrap or seal the container and refrigerate for at least one hour. For even better flavor, marinate them for 4 hours or longer if possible.

4. Preheat the Grill:

Preheat your grill or skillet to medium-high heat, aiming for a temperature of around 350-400 degrees Fahrenheit. If you don't have a grill, you can use a cast iron skillet, pan, or griddle on the stovetop.

5. Oil the Cooking Surface:

Drizzle 2 tablespoons of olive oil onto the heated grill grates or the surface of your cast iron skillet. This will prevent the doves from sticking and create a nice sear.

6. Grill the Doves:

• Remove the doves from the marinade and let any excess marinade drip off.
• Place the doves onto the preheated grill or cast iron skillet, breast-side down.
• Grill the doves for approximately 3 minutes per side. You want to achieve medium-rare doneness, which is about 135 degrees Fahrenheit (57 degrees Celsius) for the internal temperature. This ensures the meat stays tender and juicy.

7. Check Doneness:

Use a meat thermometer to check the internal temperature of the dove breasts. Remove them from the heat when they reach 135°F (57°C).

8. Rest and Serve:

Allow the grilled doves to rest for a few minutes before serving. This helps the juices redistribute and keeps the meat moist. Garnish with additional herbs if desired, and serve your delicious grilled spatchcocked mourning doves with your favorite sides.

Enjoy your flavorful and succulent grilled mourning dove! This dish is perfect for outdoor gatherings or a unique culinary adventure. The simplicity of dove hunting combined with the elegance of grilled dove breasts creates a unique experience for both hunters and food enthusiasts.

Hunting is not only an exciting and natural way to obtain healthy food, but also an opportunity to absorb the benefits of being outdoors and active. You will never regret knowing how to obtain your own food.

Easy Grilled Mourning Dove

If you have successfully harvested a few doves, it's time to prepare and eat them. A great way to prepare mourning dove is by grilling. Grilling allows you to achieve crispy skin without overcooking the tender breast meat. Here's a simple and delicious grilled dove recipe:

Print Recipe Pin Recipe

Course Main Course

Cuisine Wild Game

Ingredients  

• 6-8 mourning doves spatchcocked
• 2 tablespoons olive oil
• 3 cloves of garlic minced
• 3 tsp chopped rosemary
• 3 tsp chopped basil
• 3 tsp chopped oregano
• Salt and pepper to taste
• 2 tablespoons olive oil or more -for grilling

Instructions 

• Start by marinating the spatchcocked dove. In a bowl, combine olive oil, minced garlic, chopped rosemary, basil, oregano, salt, and pepper. Add the doves to the marinade, ensuring they're well-coated. Let them marinate for at least one hour (preferably 4) in the refrigerator.
• Preheat your cast iron skillet (or pan, or griddle) to medium-high heat (around 350-400 degrees Fahrenheit) with olive oil.
• Remove the dove from the marinade and place them onto heated skillet.

Keyword dove, easy, grilled, mourning dove, wild game