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Finding the Forgotten Feast

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Dove and Pigeon Recipes

fried doves recipe
fried doves on a platter
Photo by Holly A. Heyser

Dove recipes are a specialized thing: You can’t buy doves in a store. You must hunt them. But you can buy squab in stores, and wood pigeon in many European markets. And yes, you can eat the common pigeons you see everywhere — only I’d avoid those city birds…

For those of you who hunt doves, I get it: Most people just pop the breasts off, wrap them in bacon with a jalapeno and grill. The venerable dove popper, as this recipe is called, is fine food — but it isn’t the only thing you can do with a dove. This recipe page will help you with more ideas on how to cook dove.

Doves and pigeons are dark meat birds with very little fat on them. You can use small ducks such as teal with these recipes, but they will often have a layer of fat that a pigeon or dove will not. Ptarmigans, snipe and rails are excellent alternatives, though.

If you hunt your own doves and pigeons, I urge you to consider plucking them. They are the easiest birds to pluck, taking only seconds, once you get the hang of it.

In return for your efforts, you get a pretty little bird on the plate, the breast meat won’t overcook as easily, and you get those little legs, which are so very tasty! I tend to keep the first wing digit, the drumette, on the carcass because it helps protect the breast meat.

Plucking Doves and Pigeons

Here are step-by-step instructions on plucking game birds, including doves and pigeons.  

Read More about On Plucking Birds

Here’s a video on how to pluck a dove, done by my partner Holly Heyser.

One dove is a good portion for an appetizer, three to four for a main course. Pigeons are larger, so one pigeon makes a light dinner main course — two is a bit much because the meat is so dense. Squabs are the same as pigeons: One to two per person.

GRILLED or BARBECUED

Grilling is by far the best way to cook doves. It’s the only way to get the skin crispy without overcooking the breast meat, which should be eaten medium, i.e., still pink. Same goes for young pigeons. Older pigeons are better braised.

grilled doves recipe

Grilled Doves a la Mancha

By far my favorite recipe for grilled doves. Stuffed with fresh herbs, painted with bacon fat and dusted with smoked paprika.

Read More about Grilled Doves a la Mancha

Hank’s Dove Poppers

I can’t really call myself a dove cook without a popper recipe, right? Here’s my take on the classic.

Read More about Hank’s Dove Poppers

Bacon wrapped doves with dates on a plate

Dateland Dove Poppers

Here’s another take on a popper I came up with after hunting in Yuma, Arizona. Doves, a Middle Eastern marinade and a date, wrapped in bacon and grilled.

Read More about Dateland Dove Poppers

barbecued doves recipe

Barbecued Doves

Slow and low barbecued doves. Sticky, smoky, spicy, sweet. What’s not to love?

Read More about Barbecued Doves

grilled doves with blueberry BBQ sauce

Huckleberry Grilled Doves

Doves basted with a huckleberry (or blueberry) BBQ sauce, then grilled until they are medium-rare. Serve it with grilled potatoes and a salad.

Read More about Grilled Doves with Blueberry BBQ Sauce

grilled pigeons recipe

Grilled Pigeons Egyptian Style

The Egyptians love their pigeons, and this is a riff off a classic way they eat them, which is stuffed with a hearty green wheat stuffing. Do this with squab, doves or actual pigeons if you can find them.

Read More about Grilled Pigeons Egyptian Style

prickly pear BBQ sauce over grilled doves

Grilled Doves Desert Style

Doves grilled with a BBQ sauce made from prickly pears, tequila, agave nectar and chiles. 

Read More about Doves with Prickly Pear BBQ Sauce

Cajun grilled doves

Cajun Grilled Doves

Doves rubbed with Cajun seasonings and grilled hot and fast. 

Read More about Cajun Grilled Doves

Teriyaki doves recipe

Grilled Teriyaki Doves

Who doesn’t love teriyaki? In my version you make your own teriyaki sauce, which is a little less sweet and gloppy than the store-bought versions.

Read More about Grilled Teriyaki Doves

Here is another grilled dove recipe I wrote for my friend David Leite on his website: Grilled Doves, Portuguese Style.

ROASTED

When the weather cools, roasting is your next best bet for doves and pigeons. Get your oven hot for this one...

roast pigeon recipe

Roast Pigeon

The English eat a lot of pigeons, and this is a British-style recipe for roasted pigeon. Simple. Traditional. Lovely.

Read More about Roast Pigeon

Turkish Roast Pigeon with Bulgur

Pigeons are also eaten a lot in the Middle East, so here is a Turkish roast pigeon, stuffed with bulgur wheat.

Read More about Turkish Roast Pigeon with Bulgur

OTHER PIGEON and DOVE RECIPES

Here are some other ways to cook doves and pigeons.

fried dove breast

Fried Doves and What They Eat

Dove breasts, fried and served with a pilaf of grains and seeds doves are known to eat. Easy and delicious!

Read More about Fried Doves and What They Eat

Southern tomato gravy on a plate with chicken fried doves

Southern Tomato Gravy

Dove breasts, fried and served with an old school Appalachian tomato gravy. One of the best recipes on this website!

Read More about Southern Tomato Gravy

Grating cheese on squab sugo

Pigeon, Dove or Duck Ragu

An intensely flavored pasta sauce made with ground doves or pigeons.

Read More about Pigeon, Dove or Duck Ragu

Two green chile enchiladas on a plate

Green Enchiladas

Oh yeah, baby. Got lots of dove breasts? Go all New Mexico on ’em with these enchiladas.

Read More about Green Enchiladas

Oaxacan chile rellenos recipe

Chile Poblano Rellenos

A classic Mexican picadillo, in this case spiced, ground dove or pigeon meat, served in a roasted pepper with a simple tomato sauce.

Read More about Chile Poblano Rellenos

A fancy band-tailed pigeon recipe

Fancy Pigeon

A very special dish created for wild band-tailed pigeons of the American West. Every bird is a trophy at the table!

Read More about Fancy Pigeon

Deep fried doves

Deep Fried Doves

Doves, dusted with spices, and deep fried. Oh yeah, it’s awesome.

Read More about Deep Fried Doves

fried snipe recipe on a platter

Jesse's Fried Doves

Another take on fried little birds, doused with a mix of hot sauce, butter and honey. Damn good.

Read More about Jesse’s Fried Snipe

A plate of pigeon tortellini.

Pigeon or Dove Tortellini

Braised pigeon, squab or dove, ground into a rich ravioli filling and made into tortellini.

Read More about Pigeon or Dove Tortellini

Dove Jagerschnitzel

Dove breasts pounded thin, dusted in flour and served with a mushroom gravy. A riff of the German classic jägerschnitzel.

Read More about Dove Jagerschnitzel

spanish dove salad recipe

Poached Dove Salad with Roasted Peppers

Gently poached skinless dove breasts, tossed into a Spanish-inspired main course salad with roasted red peppers, preserved garlic and pine nuts.

Read More about Poached Dove Salad with Roasted Peppers

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Comments

  1. Avatar for Jo BigmanJo Bigman says

    July 25, 2020 at 2:29 pm

    Our favorite dove recipe is one my hunting mom made after a family day of dove hunting near Sam’s Valley, Oregon.
    Pick and clean doves. put 4 or 5 TBLSP flour in paper bag. Salt and pepper on the doves or in the bag. Shake doves in the flour. Save bag of flour for the gravy.
    Med hot vegetable oil in deep fry pan. Fry doves, turning to all sides as each side browns. Also tip up on front breast to brown that too. Set doves aside, keep warm. Heat pan with oil and brown doves bits that they were fried in. Sprinkle flour in. Stirring, let bubble and cook a bit till flour is lightly browned. Add about 2 or 3 cups milk and stir constantly as it thickens. Add more milk if it starts to get too thick too quick. Salt and pepper to taste. Serve gravy over bisquits.

    Reply
  2. Avatar for Gene McDonaldGene McDonald says

    July 12, 2017 at 11:20 am

    Those hearts and gizzards make lovely kabobs. Marinade in your favorite 30 minute marinade, string on skewers and grill until hot. Tasty.

    Reply
  3. Avatar for Philo Philpot PhippsPhilo Philpot Phipps says

    November 8, 2016 at 7:25 am

    A lot of doves around here. Gonna get a shotgun. Already got the grill.

    Reply
  4. Avatar for DennisDennis says

    September 6, 2016 at 9:56 am

    Hank – last year I tried plucking my doves for the first time. I rinsed the little guys in fresh water and roasted them in the oven to a golden brown. The most beautiful things I’d ever seen! But they tasted horrible – a very strong “liver” taste and a considerable amount of blood came out from deep within when cut. We were so disappointed. Were the birds perhaps spoiled, under-cooked, or not purged enough of their blood? Perhaps just a bad-tasting lot of birds? These all came from a cattle feed lot, and the birds were eating off of a huge grain pile used for the cattle.

    Normally I brine my breasts and then marinate them before cooking. If I were to pluck them again, I think I’d let them brine for a few hours to draw any blood out. I could also marinate the birds whole, for that matter. I’ll give it a try again and see if my results are any better.

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 6, 2016 at 10:05 am

      Dennis: The liver taste actually comes from overcooked doves, normally. Lots blood? Maybe they were shot-up and that was hematoma (blood clots)? That really does taste nasty. I’d say if there was any shot in the bird, brine or marinate it. That will help a lot.

      Reply
  5. Avatar for ThomasThomas says

    September 4, 2016 at 6:59 pm

    I think the Deep Fried Dove Link is broken. Look forward to trying that recipe. whenever you click on the picture or recipe it just goes to the picture. Lots of dove flying where I live

    Reply
  6. Avatar for Richard SRichard S says

    September 2, 2016 at 2:10 pm

    Hank – I see you talk about keeping the liver for doves, anything you do with the gizzards??

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 3, 2016 at 9:32 am

      Richard S: Nope, they are so small it’s hard to clean them.

      Reply
  7. Avatar for Brian HayesBrian Hayes says

    August 31, 2016 at 6:50 pm

    I don’t know why more people don’t eat pigeon. It’s delicious! Most farmers have barns full of them, and would love a hunter to come thin the ranks a bit.

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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