What's the Best Way to Clean and Prepare Doves After Hunting?

Removing Feathers and Intestines

When cleaning doves, start by plucking the feathers, working from the head down to the tail. Use a pair of clean, sharp pliers to remove the eyes and beak. Once the feathers are removed, make a shallow incision in the belly to access the intestines and gizzards. Use your fingers or a blunt instrument to carefully remove these internal organs. Rinse the dove under cold running water to remove any remaining blood and debris.

Cleaning and Preparing the Meat

After removing the intestines and gizzards, use a sharp knife to make precise cuts along the spine, from the head to the tail. Be careful not to cut too deeply, as you want to avoid damaging the meat. Use a pair of clean, sharp scissors to trim any excess fat or connective tissue. Rinse the dove under cold running water to remove any remaining blood and debris.

Storing the Prepared Meat

Once the dove is clean and prepared, store it in a clean container lined with paper towels or a clean cotton cloth. Keep the container refrigerated at a temperature of 40°F (4°C) or below. Allow the dove to chill for at least 30 minutes before cooking or storing in the freezer. When freezing, wrap the dove tightly in plastic wrap or aluminum foil to prevent freezer burn.