Hunts / Dove & Pigeon / Dove

Dove Hunting

North America's most harvested game bird

16+ million harvested annually
September opener tradition
Fast-flying wing shooting challenge

Field Care in Heat

September heat means game care is critical. Birds spoil quickly in hot weather - proper handling ensures quality meat.

Hot Weather Care

  1. Pick up downed birds quickly - don't let them lie in sun
  2. DON'T pile birds in vest - spread out for air circulation
  3. Keep birds in shade - spread on ground or in mesh bag
  4. Use cooler with ice if available - spread birds out
  5. Field dress as soon as practical to speed cooling

Processing Doves

Most hunters breast out doves for simplicity. The breast is the only significant meat on these small birds.

Quick Breasting Method

  1. Hold dove with breast facing up
  2. Press thumbs into breast center, push outward to open
  3. Pop breast meat out by pushing from behind
  4. Trim any shot damage or bloodshot meat
  5. Rinse and refrigerate immediately

Cooking Dove

Dove meat is dark, rich, and delicious. Don't overcook - these small breasts dry out quickly.

Popular Preparations

  • Dove Poppers: Jalapeno + cream cheese + bacon wrapped
  • Grilled: Marinated breasts, hot and fast, medium-rare
  • Kabobs: With vegetables, grilled or broiled
  • Pan-Fried: Quick sear in butter, don't overcook
  • Smothered: Slow-cooked in gravy over rice

Storage

Small birds have high surface-to-volume ratio - freezer burn happens faster than larger game.

  • Refrigerator: 2-3 days maximum
  • Freezer (wrapped): 3-4 months
  • Freezer (vacuum sealed): 6-9 months
  • Soaking: Saltwater brine overnight removes blood
  • Packaging: Vacuum seal for best preservation

Ready to Hunt Dove?

Find hunting locations near you that offer dove hunting opportunities.