From Field to Kitchen: Processing Doves to Become Table Fare

TSFMag Field Editors
From Field to Kitchen: Processing Doves to Become Table Fare

1) Our happy crew after a success dove shoot…ready to get to work!

2) Gerber Scissor1 and Dexter Parer together with common caption: Having the right tools helps. We recommend the Gerber Vital Take-A-Part Shear and Dexter 3.5” Parer.

3) Clip the wings at the joint closest to the breast.

4) Grasp the loose skin at the base of the neck and tear to expose the breast.

5) Slide your thumb under the breastbone at the bottom and pry it loose of the carcass.

6) Make a slice along both sides of the breastbone.

7) Angler knife blade to follow breastbone and separate fillet, both sides.

8) You will end up with two boneless fillets.

So, you’ve had a successful dove hunt. Congrats! The same as with fish, unless you were taught by somebody with experience, turning the day’s harvest into tasty food isn’t exactly obvious. In addition to a very delightful recipe for Dove Parmesan in Pam’s Gulf Coast Kitchen this month, we thought we might pass along a few pointers on getting your doves ready to become dinner.

You’ll need some tools; we like our Gerber Vital Take-A-Part Shears to make quick work of clipping wings, and our Dexter 3.5” Parer for separating the breast fillets from the bone. If you have a couple of helpers you can set up a processing line to make the work go faster – one clips wings – the next helper peels back the skin and removes the whole breast from the carcass – the final station slices the meat from the breastbone. The photos will walk you through it. Simple as one, two three!
 
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