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!