The breasts provide the bulk of the meat on a dove.
Field dressing a dove is a quick and easy process. The field dressing process is important and should be completed as soon as the dove is killed. Field dressing helps cool the meat and enhances the flavor. Field dressing a dove uses the same process as field dressing quail, grouse, Hungarian partridge and other game birds. The skills learned on a single bird are applied to all of your future bird hunting. The dove is especially easy because of the small size and simple anatomy.
Instructions
1. Softly grip the bird in the palm of your hand. Very little pressure is necessary to hold the animal.
2. Locate the vent between the legs and pluck the feathers away until bare skin is exposed. Make a shallow incision in the skin and spread the skin with your fingers.
3. Reach your hand into the cavity and grab the entrails. Pull all of the entrails in a downward motion to clear the cavity.
4. Pluck a small patch of feathers at the bottom of the neck. Pluck until you see bare skin and make an incision across the front of the neck. Grasp the crop and windpipe with your hand and make a hard pull to remove the parts.
5. Place the field dressed dove in a cool place to preserve the meat.
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