Eurasian Collared Dove

[adamsredlines]

I see these are open season year round (Nebraska)....some say they taste just like a mourning Dove, and are 2x the size. Others say they taste like liver.

Let's hear it? Should a guy start plinking these things off?

 

[jakeman]

I see these are open season year round (Nebraska)....some say they taste just like a mourning Dove, and are 2x the size. Others say they taste like liver.

Let's hear it? Should a guy start plinking these things off?

They’re kinda like outdoor pets at my house. I like to hear them call & coo.

 

[Firpo]

I think all dove taste about the same and if not handled properly can get what some describe as a liver taste. Handle’m right and they’re all delicious.

 

[Okvet03]

Only if you overcook them. I'll eat them all day long.

 

[dennishoddy]

Taste just like dove or pigeon. Cooked right, they are delicious. The ODW does recommend plinking them away if possible, but only during dove season. They like to live around structures, and people. At the same time they drive the mourning dove away which is native.

 

[PanhandleGlocker]

We shoot a chit load of them during dove season up here.

 

[adamsredlines]

Nebraska has regular dove season (Sept 1-Oct 31), which you can shoot both...but also says

"Eurasian collared-doves may be harvested between Oct. 31 and Aug. 31, with bag and possession
limits of 15 and 45, respectively."

 

[Hirschkopf]

In Arizona, they are considered an invasive species. There is no season, daily limit, or possession limit on them. If one lives by a dairy, there will be thousands to plink. My eldest sometimes shoots a bunch (air rifle head-shots) and then makes jalapeno and cream cheese-stuffed, bacon-wrapped, dove breast poppers. Mainly we make life for the raptors easy.

We may have to try this recipe posted on the AZ Game and Fish website:

Cook Paloma Guisada​

This is a one-pot Tex-Mex style meal that can be made on the tailgate right after harvesting a limit of doves.

15 dove breasts – filleted off breast bone and cut into bite-sized pieces
1 tablespoon vegetable oil
1 large white onion, chopped
1 red bell pepper, chopped
2 15 oz. cans Ro-Tel diced tomatoes (with green chiles, optional)
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried Mexican oregano, crushed
1 teaspoon salt
1 teaspoon ground black pepper
1/3-cup water

Heat oil over medium-high heat in a Dutch oven. Add the dove meat, and stir until the meat just starts to brown on all sides (approximately 5-7 minutes). Reduce the heat to medium, and add the onion, pepper, and garlic while stirring and cook until fragrant (about 2 minutes). Then add all the remaining ingredients. Stir often and allow to cook until the meat is tender (around 30 minutes). Serve over rice or in a tortilla.

 

[dennishoddy]

In Arizona, they are considered an invasive species. There is no season, daily limit, or possession limit on them. If one lives by a dairy, there will be thousands to plink. My eldest sometimes shoots a bunch (air rifle head-shots) and then makes jalapeno and cream cheese-stuffed, bacon-wrapped, dove breast poppers. Mainly we make life for the raptors easy.

We may have to try this recipe posted on the AZ Game and Fish website:

Cook Paloma Guisada​

This is a one-pot Tex-Mex style meal that can be made on the tailgate right after harvesting a limit of doves.

15 dove breasts – filleted off breast bone and cut into bite-sized pieces
1 tablespoon vegetable oil
1 large white onion, chopped
1 red bell pepper, chopped
2 15 oz. cans Ro-Tel diced tomatoes (with green chiles, optional)
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried Mexican oregano, crushed
1 teaspoon salt
1 teaspoon ground black pepper
1/3-cup water

Heat oil over medium-high heat in a Dutch oven. Add the dove meat, and stir until the meat just starts to brown on all sides (approximately 5-7 minutes). Reduce the heat to medium, and add the onion, pepper, and garlic while stirring and cook until fragrant (about 2 minutes). Then add all the remaining ingredients. Stir often and allow to cook until the meat is tender (around 30 minutes). Serve over rice or in a tortilla.

That's an awesome sounding recipe. Going to print this one off.

 

[Snattlerake]

We just threw onions potatoes and orange slices in a skillet with the dove we just harvested in the field.