Dove

[tsubaki]

Well there ain’t too many good ways to cook dove, but there are a whole lot of bad ways.
These birds (small pigeons) will taste like liver if prepared improperly.

The best way is to peel them out of their breasts, soak them overnight in water and then marinate them in something with an acidic base like red wine or Italian dressing another night.

Then flour them and fry them and then make a gravy to simmer them in.

Good on rice
Don’t look like much for the effort, but is gooood!