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I have taken three over the past two years as they migrate from Florida to Texas. They are not as fast or as savvy as mourning or whitewing dove (the native species), and hence are easier to shoot on the fly. The taste is marvelous without going over to the toughness of a pigeon. No limit, no season on these birds as they are considered invasive. If you see them on the fly, they are the size of small pigeons and have lighter, almost lemon-like colors. I may be wrong about this, but the collar around the base of the neck may not be present in adolescent individuals (I have taken one such -- big as an adult).
When cleaned, the breast resembles that of a quail, only larger and darker. Most excellent!
Preparation tip: After shooting dove, I place in a cooler w/ ice, take home, and put in the fridge for 5-6 days -- no cleaning, no plucking. Then I clean the bird completely. Advantage? The aged meat peals easily away from the breast bone with your thumb, and is even more tender. For some reason, the bird is not at all spoiled by having its innards stay inside for up to a week.
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