You ever plucked a dove?

I plucked a few of the bigger ones this evening. It was really easy.

I'm going to try out a recipe called "Grilled Doves a La Mancha"

http://honest-food.net/2014/08/31/grilled-doves-recipe-la-mancha/

I have not, nor have I ever heard of anyone who has. Let us know how it turns out. Could be something I'd try.

All the time growing up. Riding in the back of the pickup headed home. Feathers flying.

When I was a kid every dove got picked whole

Yep, just like quail and pheasants.
We also burned the birds over newspaper after plucking. Was my fav part as a kid.
All birds taste better bone in said my dad.

Yep, plucked a few...

Very cool Guy. I think I'll pull a few out everytime from now on.

Birds are still thick out this way. Shot a limit + 2 ringneck again the evening.

I'm going to start pulling some off the bone also and grinding them up. One thing I want to make is dove chile rellenos.

Last count 14 bags of 45 dove in the freezer.

Always! Easier to handle, shove a jalapeño up in that carcass.

Yes we started plucking Eurasian doves. Roasting or grilling them. They turnout nice.

Fill a 5 gallon bucket with water. Submerge dove and roll it in your hands under water. Feathers come right off and you don't have a pile of feathers.

I've plucked a bunch, we usually lightly brown them and then cook them down in a gravy and serve over rice.

I picked a limit last Saturday. Soaked them in buttermilk for 8 hours then deep fried. Tossed in a honey-jalepeno wing sauce afterwards. Literally one of the best things I have cooked ever. Worth plucking the birds. Dove are a whole lot easier than teal/ducks

I have plucked a many of dove. I know a ranch in South Texas that plucks every dove they kill and they kill a lot of dove.

We did that a lot as a kid. My dad, brother, and I would pick 'em and my grandma cooked 'em that way. I got the recipe from my aunt last year, can't wait to give it a go.

Gonna try that...

Kapow Boy that how my momma taught me.

I have and found it totally not worth it. Maybe with those big collared doves I would try it again.

Not me. We breast them. Too much bone and not enough meat anywhere else to mess with.

picked, floured and deep fried...
good stuff, there.
I never was a fan of just ripping out the breast... in fact a batch of fat white-wings picked w/skin-on (they have a nice layer of fat under the skin) makes a wonderful stew/guisado/gumbo..
with rice or dumplins, cant be beat...
I even save the hearts and clean the gizzards for giblets... so good.

My brother inlaw plucks them, and then batters them and deep fries them. They're pretty tasty the way he does them.

Use to do it all the time. They cook a lot better with the skin on.

we pick sept blue-wings, too...
makes a good stew w/dumplins or teal/oyster gumbo w/okra and rice
oh yeah.. fried whole doves...
Momma did that alot