Quick Answer
Mourning doves can be quite tasty when prepared properly. Their meat is lean and mild in flavor. However, they have very little meat on them, so it takes several birds to make a decent meal. Many hunters consider them more of a game bird than a food source.
Mourning Dove Overview
The mourning dove (Zenaida macroura) is a medium-sized dove native to North America. They are light grayish-brown in color with black spots on the wings. Their long, pointed tails have white tips and their underbellies are a light buff color.
Mourning doves get their name from their melancholic cooing sound. It is a familiar sound in rural areas, parks, and woodlands across much of the United States.
These birds are prolific breeders and can raise up to six broods per year. They build flimsy nests of twigs, stems, and grasses. The female typically lays two white eggs which hatch after about two weeks. Both parents take turns incubating the eggs and caring for the young.
Mourning doves are a migratory game bird. Their diet consists mainly of seeds from grasses, agricultural crops, weeds, and berries. They forage in open habitats like fields, farmland, and along roadsides.
During certain times of year, mourning doves can congregate in large flocks. They are social birds that roost communally.
Hunting Mourning Doves
Hunting mourning doves is a popular pastime in many parts of the United States. Dove hunting season generally takes place in the fall when the birds are migrating. It provides sport as well as meat for the table.
Here are some key things to know about hunting mourning doves:
– Open seasons vary by state, ranging from 60 days to over 4 months. Be sure to consult regulations.
– Bag limits also vary but are generally quite liberal, ranging from 10-15 birds per day.
– Shotguns are typically used, often with light loads of #8 or #9 birdshot. This allows for shooting fast-moving doves on the wing.
– Decoys and bird calls can be used to attract doves to an area. Finding spots they frequent like crop fields is also effective.
– Morning and evening are peak activity times as doves fly between roosting and feeding areas.
– Retrieves are challenging as downed doves can glide and blend into cover. A good retriever dog helps.
– Dove hunting requires quick reflexes and good marksmanship. The birds fly fast and can dart and dive. Multiple shots are often necessary.
Field Dressing and Cleaning Mourning Doves
After a successful dove hunt, the work isn’t over yet. You’ll need to field dress the birds before taking them home to eat. Here is an overview of the process:
– Remove any feathers around the breast area so you can access the skin.
– Make an incision just below the breast bone. Reach in and remove the entrails. Take care not to puncture the crop and intestines.
– Cut off the head and remove the feet if desired. Leave the feathers on for now.
– Once home, pluck the feathers starting with the breast area. Be careful not to tear the skin.
– Cut off the wings at the middle joint. Remove any remaining feathers.
– Wash thoroughly in cold water and pat dry with paper towels.
– Refrigerate immediately if not using right away. Cook within 2-3 days.
The small size of mourning doves makes them quick and easy to clean. They typically weigh between 4-6 ounces plucked. Handling them properly will provide good tasting meat.
How to Cook Mourning Doves
Mourning doves have a delicate flavor so they should be prepared simply. Their lean meat can dry out quickly, so moist cooking methods are best. Here are some recommendations:
– **Sautéing or Pan Frying** – Dust dove breasts in flour, salt and pepper. Pan fry in butter or olive oil for 2-3 minutes per side. Avoid overcooking.
– **Roasting** – Roast whole butterflied doves at 425°F for 20 minutes until cooked through. Baste with butter or olive oil.
– **Braising** – Braise dove pieces in a tomato-based sauce or broth until very tender. Works well for older birds.
– **Grilling** – Grill quickly over high direct heat, basting with sauce. Kabobs work nicely. Watch carefully to avoid drying out.
– **Stewing** – Simmer dove pieces in a stew with vegetables until tender. Use a slow cooker or Dutch oven.
– **Smoking** – Smoke whole birds or pieces at 225°F for 1-2 hours until an internal temp of 165°F. Use cherry, apple, or alder wood.
Tips for the Best Flavor
Here are some tips for getting the best flavor out of your mourning dove harvest:
– Avoid overcooking. Their meat dries out quickly. Cook just until done.
– Brine for 1-2 hrs before cooking to increase moisture. Use a simple saltwater brine.
– Bard with bacon or other fat to keep the lean breast meat juicy.
– Limit use of strong seasonings that may overwhelm the mild flavor. Simple salt and pepper is often sufficient.
– Sear or grill the breasts first to enhance flavor. Finish cooking using a gentler method.
– Use moisture-retaining cooking methods like braising, stewing, or roasting with broth.
– Make a rich sauce to complement the mild dove meat. Creamy mushroom or tomato-based sauces pair nicely.
With the right techniques, mourning doves can make a delightful meal, especially when cooked in quantity. The breast meat offers the best eating. Try different preparations to find your favorite.
Do Mourning Doves Taste Good?
Mourning doves have a reputation for not being the best tasting game bird. However, when handled correctly their meat can be quite pleasant. Here are some factors that affect the taste:
– **Age** – Younger birds tend to be more tender and palatable. The meat of older doves can be tougher with a muskier flavor.
– **Diet** – Doves that have been eating mostly seeds will taste better than ones feeding on predominantly berries or acorns. Their diet influences the flavor.
– **Field Care** – Quick, proper field dressing preserves the flavor. Leaving entrails in too long or mishandling can ruin the taste.
– **Butchering** – Careful plucking and cleaning removes strong flavors while keeping the skin intact. Rough handling degrades the quality.
– **Preparation** – The right cooking method makes a big difference. Moist heat and barding help counteract dryness. Avoid overcooking.
– **Quantity** – Because of their small size, doves are best when cooked in bulk. A platter of fried dove breasts or rich braise is preferable to a lone bird.
While they may never compete with quail, ducks, or other popular game, mourning doves have a pleasant, albeit mild taste that shines when they are harvested and prepared with care. Their availability makes them an attractive option for the hunter’s cooking pot.
Nutritional Value of Mourning Doves
In addition to their flavor, mourning doves can also offer some nutritional benefits when consumed:
– **High Protein** – Dove meat is very high in protein. A 3.5 ounce serving provides 27 grams of protein, over half the recommended daily value.
– **Low Fat** – Compared to red meat and other game, dove breasts are naturally low in fat and calories.
– **Iron** – Mourning doves provide a considerable amount of iron. A serving contains around 15% of the amount humans need daily.
– **B Vitamins** – Doves supply useful amounts of niacin, B6, and pantothenic acid. B vitamins help convert food into energy.
– **Phosphorus** – Phosphorus supports bone health and tissue maintenance in the body. Mourning doves offer around 15% of the RDV per serving.
– **Potassium** – This mineral aids muscle contractions and nerve transmission. Doves provide 7% of the recommended potassium intake.
– **Selenium** – Doves are a good source of selenium, a mineral with antioxidant properties that protects cells from damage.
While mourning doves should not be considered a dietary staple, they can contribute valuable nutrition including high-quality protein, iron, B vitamins, and minerals to complement an overall healthy diet.
Are Mourning Doves Safe to Eat?
Mourning doves are safe and legal game birds to hunt and eat in most of the United States. However, there are a few health considerations regarding consuming them:
– **Lead Exposure** – Doves can ingest lead shotgun pellets while foraging, leading to lead in the meat. Use non-toxic shot when hunting.
– **Pesticides** – As agricultural feeders, doves may accumulate pesticide residues. Avoid fields where chemicals are heavily used.
– **Diseases** – Doves can carry various avian diseases. Proper cooking to 165°F eliminates any foodborne illness risks.
– **Spoilage** – Their small size also makes doves prone to quick spoilage. Refrigerate immediately and cook within 2-3 days.
– **Allergies** – Those with poultry allergies may react to dove meat. Avoid if you have sensitivities.
– **Mercury** – Unlike larger game birds, mourning doves have very low mercury levels and can be eaten without restriction.
While basic precautions regarding lead exposure, parasites, and spoilage are warranted, mourning doves are considered wholesome food when properly handled, prepared, and cooked. They make an inexpensive, sustainable addition to the wild game table.
Substitutes for Mourning Doves
If you can’t find or harvest mourning doves, there are some suitable alternatives you can use:
– **Quail** – The tiny Bobwhite quail has delicate flesh similar to dove. Substitute an equal amount in recipes.
– **Pigeon** – Rock pigeons or squabs offer a richer, fattier alternative to mourning doves.
– **Guinea Hen** – With mild, dark meat, guinea fowl can work in place of doves in stews and braises.
– **Chicken** – Farmed chicken breasts are widely available and can be used in place of dove breasts.
– **Pheasant** – A game bird like doves, pheasants have lean white breast meat and work nicely sautéed or roasted.
– **Cornish Game Hen** – These small birds are perfect single serving portions. Cook them whole in place of doves.
– **Squab** – Like doves, squab pigeon is tasty when marinated and grilled on skewers as kabobs.
While they may lack the hunted wild flavor, these birds can provide a comparable texture and taste. Feel free to experiment to find your favorite mourning dove substitute.
Conclusion
Mourning doves may not top the list of tasty game species, but they offer a readily available and under-utilized source of wild meat for the hunter’s table. Their mild flavor and leanness call for special handling and moist cooking methods. With the right harvesting techniques and preparations, doves can provide delicious nutrition from field to fork. While not quite a delicacy, their meat is pleasant and approving when cooked properly in quantity. So give the mourning dove a second look on your next hunt and discover how to bring out its best qualities on your dinner plate.