This is my first year actually hunting and this is the first open season since getting my hunting license so I'm pretty excited. I gave my rifle a once over yesterday and I've got to sight my scope back in and I'll be ready for action. There is a long stretch of road not too far from my house that has tons of doves hanging out that's on BLM land I'm going to be visiting for sure.
Dove season starts the 1st.
- Thread starter Escobat
- Start date
Not yet but I'm looking forward to trying it. I'm going to cook it using Ted's pigeon pie recipe from his channel and see how that comes out. Going to look up some more recipes depending on how many I get.
Mourning and white wing dove have a 15 dove limit but collared dove doesn't have a limit and I've seen those around here too. There are a lot of farms around here so at least I know they're probably eating mostly grain or whatever crops they're growing and not trash. I saw at least 50 doves on a phone wire on my way home today driving past what looked like alfalfa.
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We can only use shotguns in Ohio for all migratory game birds which includes morning doves. I would love to be able to use airguns for morning dove!!
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Sorry, It's the same here for migratory game bird. So no mourning dove with an air rifle but I can take spotted, ringed, and collared dove with an air rifle no problem.
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Try this for doves, even my kids ate them when they were young
Doves,
1. Cut up oinions, fresh garlic, cerlery red/green/yellow peppers(out of the garden or farmers market is best) and of course GREEN CHILE ( a must!)
2. Soak Doves and vegetables in Italian dressing for at least 4 hours (all day or overnight is best).
3. Make an aluminum foil pan large enough to hold both doves and vegetables for the grill.
4. Be sure to damp the coals down to low heat.
5. Place foil pan on the grill with contents (including italian dressing). Cook covered.
6. Don’t discard remaining dressing as you will want to add if all evaporates off. Keep it “wet”.
7. Turn breasts periodically and be sure to place peppers/chile over the breasts to incorporate the flavor.
8. Cook to medium rare. DON’T overcook!!!!!! ( when in doubt pull-em off you can always put them back on the grill)
9. After you take them off the grill don’t turn your back or they will be gone. My kids love this dish and look forward to dove season all year long!Note: You can do this in a saucepan but the charcoal really adds to the flavor!
Doves,
1. Cut up oinions, fresh garlic, cerlery red/green/yellow peppers(out of the garden or farmers market is best) and of course GREEN CHILE ( a must!)
2. Soak Doves and vegetables in Italian dressing for at least 4 hours (all day or overnight is best).
3. Make an aluminum foil pan large enough to hold both doves and vegetables for the grill.
4. Be sure to damp the coals down to low heat.
5. Place foil pan on the grill with contents (including italian dressing). Cook covered.
6. Don’t discard remaining dressing as you will want to add if all evaporates off. Keep it “wet”.
7. Turn breasts periodically and be sure to place peppers/chile over the breasts to incorporate the flavor.
8. Cook to medium rare. DON’T overcook!!!!!! ( when in doubt pull-em off you can always put them back on the grill)
9. After you take them off the grill don’t turn your back or they will be gone. My kids love this dish and look forward to dove season all year long!Note: You can do this in a saucepan but the charcoal really adds to the flavor!
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I haven't tried marinating them as this method works to my liking-First filet the breast meat (a sharp curved boning knife helps) rub with olive oil, salt and pepper. Cook on a verrry slow fire till just cooked through.
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The breast is kind of like especially tender dark chicken meat, but it has a bit of that gamey taste, which makes it better. Wild meat always tastes gamey compared to the bland domestic stuff we're used to. You're in for a treat. Let us know how you do!
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I can't wait. I've got Monday off so I'll probably go out that morning. I've going out of town this weekend or I'd go then. That looks great John, I've gonna have to try a few things.
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Dove and wine sauce.
i Fry the Bird first. But you don't have to.
Make or buy one quart of red sauce add 16 ounces of red
Wine. Add birds simmer until tender. Serve over rice or pasta.
My son likes them rolled in plain flour not( self rise) then
Fried in oil.
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Doves taste great any way you cook them. I usually take about five around the house roosting in the trees and have them on my grill for Hors d'oeuvres before the main meat is cooked. My .25 Bobcat takes those doves down nicely. I am fortunate that there is such an abundance of them around my rural home.
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Here in Central New Mexico birds shot around sage infested fields are preseasoned. Sauteed in bacon grease you get salt and smoke on top of the internal sage - wonderbar!
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Sheriff here says no center fire rifle but rules do not say an air rifle is not acceptable.
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According to migratory game bird federal regulations (Title 50, code of federal regulations), you cannot hunt them with a rifle, pistol or shotgun larger than 10 gauge.
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