[Narration] For the responsible and ethical hunter, a
hunt includes much more than just harvesting game.
(gunshots)
[Narration] The experience is only complete when that
game meat has also been carefully processed, properly cooked, and finally, shared with
family and friends.
In this video we will show you the easy steps to follow to clean dove, how to store them,
and simple recipe that you can adapt to please almost any taste.
The simplest way to clean a dove is by breasting which removes everything but the breast meat.
You'll need some game shears, disposable plastic gloves, and a re-sealable container of some
kind.
Here's how to breast a dove.
Start by removing one wing.
Using scissors, remove one of the wings at the joint connecting the wing to the body.
Repeat for other wing.
With a thumb on either side of the breastbone, push down and to the side to tear and peel
off the skin along with the feathers.
You will expose the front of the breast.
Next remove the crop, the seed-filled pouch below the head, by pulling the crop away from
the breast, making sure to remove the seeds.
Next, use your scissors to make a small cut below the bottom of the breast.
Then cut carefully along one side of the body towards the head.
Stop after cutting half way up the bird.
Repeat on the other side.
Place your thumb inside the body cavity at the base of the breast and pull the breast
off by pulling the meat up and away from the body.
Remove and discard the entrails.
Remove any feathers remaining on the breast.
Using your scissors, remove the wing joints.
Place into a plastic re-sealable bag or other container.
When you have finished cleaning all of your birds, place them in your ice chest.
At home, rinse the doves in water and remove any remaining feathers or foreign material.
If you wish to bone the dove, using a sharp knife, separate the breast meat from the concave
part of the breastbone.
You should cut along the entire length of the breast.
With the tip of your knife, carefully detach the meat from the keel of the breast bone.
Cut down the entire length of the keel.
When you reach the tip of the keel, stop, leaving the meat attached.
Repeat for the other side.
Starting from the tail and working your way towards the head, gently pull the meat from
the keel.
You are now ready to store or cook your birds.
For storage, a re-sealable plastic bag works well.
Adding water to cover the birds helps prevent freezer burn.
Remember to leave some space in the bag for the water to expand as it freezes into ice.
The birds will keep for up to a year when stored in this manner.
Dove are easy to cook, especially on a grill, stuffed with cheese and jalapeno peppers and
wrapped with bacon.
All you need to do is take a dove, place a piece of cheese and some jalape�os inside,
then wrap across with half a slice of bacon and secure with a toothpick.
Wrap the dove from end to end with another half slice of bacon.
If you don't like jalape�os you can use mushrooms, onions or bell peppers.
These dove also work well as a shish kebab.
Cook quickly over hot coals and be prepared for flare ups.
Now, as family and friends enjoy their meal, all the effort becomes worthwhile.
The care taken by the hunter at each step of the process shows respect for resource
and provides a delicious conclusion to complete a successful hunt.
And really this is what hunting is all about.