Dove

[tsubaki]

Thanks Blue, the beets also were in vinegar.
The best way to start the preparation of “game birds” is to not do anything to them until your ready to clean them and surrender to a cooler, refrigerator or freezer.
Leaving the bird intact and at normal air temperature until that time isn’t rotting, this is called “seasoning”. Seasoning gives the natural enzymes time to break down the tendons and meat to be tender. The bird will not spoil or dry out for at least 12 hours or more.
Once cleaned and deboned, soaking in water refrigerated overnight will help bring out anything undesirable such as shot, dirt or feathers. Then the marinate of your choice will help improve the palatability.
A few things are not as good once frozen and these are one of them.