Just curious if there is a general consensus these days? What's more popular or works best?

Thanks!

I like mine cooked on the bone

Without the bone for me but will eat either way.

I have started de boning them since last year. I usually just rip them open like a duck and filet them out. A little more work initially, but it makes it easier later down the road. I also freeze them in marinade.

I de-bone mine and freeze in water. Here a pic of some winter doves from January that I grilled on Sunday. They were delicious!!!

I use both methods. Depending on how I am cooking them.

Deboned for me. I like the idea of freezing in marinade though. I will have to try that. What are your favorite marinades?

I usually freeze in water whole then debone before cooking. Always have trouble with the wings poking holes in my zip locks though.... This thread makes me think it might be worth the extra time.

The last few years we have been deboning them. I just clean them and freeze them with the bone in. Once they are thawed out, my wife debones them. For some reason the girls in my house don't like them with the breastbone still in, but I do believe it keeps the meat a little less dry with the bone in and I prefer them that way, but I will eat them either way. We just cooked and ate the last batch a few weeks back. I like marinating them in Italian dressing. May try freezing them that way next time

Shoot-em and give=em away. Never did like the taste of doves.

Also when cooking, I put them on a skewer and baste them with butter and lemon sauce.

W/O bones, we fill with jalapaneos and cream cheese, wrapped in bacon. But with bones, I don't use cream cheese.

debone

Mud stomp em. There just rats with wings and they tast like a ring neck duck!!!

Just kidding. I like em either way. I like em on the bone cooked in mushroom gravy the best

Debone a damn dove?


Rip the breast out and coat them in BBQ sauce and throw on grill. Only way I can choke them suckers down.

Try soaking the breasts in cold water a day before you cook them. Really changes the taste.

I use a filet knife and slice both pieces off of the bone. They rarely make it to the freezer.

I debone mine and soak in salt water before I freeze them.

this will be the frist time i will debone, then freeze them. i will try using a table spoon to do the deboning. it will take less room in the freezer and no holes in the zip lock bags

you guys need to try it chicken fried on the bone. If you don't like it that way, you don't like home cookin

Nice! Good idea to de-bone when freezing. I cook them both ways.

I de-bone when cleaning.

Me too

That's how mom did dove and quail when I was growing up. I'm a puzz, I don't like to mess with grease.

Soak them in milk, then throw them on the grill wrapped in bacon!