chim
Elite Member
Dove breast meat almost seems more like red meat to me than it does fowl. Had some doves that tasted a lot like those little morsels from the back of a roast chicken. There are two small pieces of meat found in two small concave areas of bone just inboard from the wings on a chicken's back. They are only about the size of a half dollar and are the filet mignon part of the chicken to me. Rabbit and squirrel are tasty but I can't seem to get them as tender as the doves. If I had the patience to try some different recipes where the cook / simmer for a while that might change.