Was sorting through the freezer a little while back and thawed out a 1/2 dozen doves and 1/2 dozen barn pigeons each in a block of ice. Experimented and marinated them in an Asian Hoisen garlic sauce then put them on the grill and basted them side by side. Taste test comparison concluded absolutely no taste difference between dove and rock pigeon but the larger pigeons took a little more time. They were all very tasty to my liking and I'd say a bit of a delicate dish. Bon Appetit.

I brine my dove about a half hour before I cook them. Keeps them moist. Ill have to try your trick Eric.

I went to a small box bird shoot, and brought an Asian (Laotian) co-worker along to salvage the birds.
He cleaned up the ring between rounds, and took a huge ice chest full of birds home.
All were plucked, and frozen that same day. He first soaks them in some kind of Asian oyster sauce, then deep fried them. Pretty good tasting.

Our box and columbaire birds come from gosh knows where, so they are largely ignored by all in attendance. However, the Asian oyster sauce and deep frying is tempting.