Dove Meat: The Basics

1. Breast: The largest and most commonly used part of the dove, with tender, dark meat that is often grilled, roasted, or pan-seared.

2. Legs/Thighs: These small but flavorful parts can be used in stews, soups, or fried for a crispy texture.

3. Wings: Although they have less meat, they can still be cooked for added flavor in broths or as a snack, but are often discarded due to their small size.

Dove meat is known for its rich flavor and works well with marinades and bold seasonings.

From left to right:

– Whole dove
– Plucked
– Skinned
– Breast bone in
– Breast deboned, skin on
– Breast, skinned and deboned
– Plus the bonus: heart, liver and gizzard.