Gave our Parkers the day off
 

Dale and I decided to give our Parkers a break, and dug deep from the back of safe. I decided on a graded Baker 12, I don't the grade. Has a Pointer and Setter on the side plates. I also brought a favorite, my LeFever EE 12.
Dale started with his W C Scott 28, then finished strong with one of his favorites, a Smith 0 grade 16.

I can't imagine what your freezer looks like.:shock: Nice guns, BTW. It seems a long time before our dove season opens in September. Thanks for reminding us of what's to come.

It's a lot of prep for what little meat you get, but I really enjoy eating them. I simmered some last week and placed them on a bed of brown rice. Made gravey from the drippings. So good I had it for breakfast the next day. I'm making a batch of dove enchiladas with these!

Yes takes some effort but I wouldn’t mind having several hundred Eurasian Banded Dove breasts in my freezer that I’d killed and cleaned . I think 50-75 a day would be about right so it wasn’t to big an effort to get them cleaned .

My favorite with Morning Dove is to take the breast rinse well pat dry put a seasoning of ones choice I usually go with a Cajun or creole of some type then toothpick half a strip of bacon around each put them in a Tupperware container and let them sit in the frig overnight . Then the following day for lunch or dinner put them in the oven and broil them until the bacon was cooked well enough to eat . I can usually eat 12-15 at a sitting with fried taters Cole slaw and cornbread .

you gona have to ride that biycikle a few more miles..sounds mighty good.....charlie

Sounds mouth watering! We filet our breast when cleaning, much easier and faster to cook. I don't worry about a meat shortage. These birds are plenty and I could eat them daily!

I rip the skin on Pheasent breasts open and fillet both sides the breast and toss the carcass . But for dove/quail I rip the breast skin pop the breasts out with the wings attached and use a pair of pruning shears to cut the wings off .

There’s a lot to be said for killing and processing your own poultry/fish/venison etc , especially in this present situation . As I’m of the opinion that the health folks supposedly in the know in actuality don’t know . I don’t usually keep much venison burger here . Each time I kill a deer I take the inner tenderloin and the backstraps for here and cut the rest off the bone and bag it up for my buddy to make burger from later . Well last week I got five bags of venison burger (12-15 pounds total) from him and I’ll refrain from buying beef burger as well for awhile .