dove processing

Lots of different opinions about processing doves, skin breast then cut wing tendons and strip breast; us thumb to pop out breast then cut off wings and skin, etc. Any other ways and recommendations would be appreciated.

Use shears on wings, or twist them off, peel the breath feathers, thumb the breasts out...

for fried doves w/mash taters and gravy, I pick the whole bird and split the back and gut 'em
we really like whole fried doves...
that's how they were cooked way back....
nothing wasted... gizzards and hearts included...

Hold in your left hand, push your right thumb in under the breast plate, pull breast up from the body separating the two. Then break each wing bone at the 'shoulder' and pull off. Now, wrap index finger of right hand over the neck, stick right thumb back in the cavity below the breast and grab everything that is not breast in your right hand and pull free. Last, peels the skin off the breast and pick off miscellaneous feathers that are left (shouldn't be many). All together should take no more than 10 seconds to clean a bird. Hope this helps.

same way I do quail

Go with someone that knows how and get them to show you.

If you don't save quail legs your missing out. I admit there small but they are good.