Instructions

1. Spread the dove out in front of you with the head facing away from you and the wings spread out to the side. Snip off the wings with a pair of sharp, large scissors. Cut as close to the body as you can to remove the wings, which hold little to no meat.

2. Grasp the bottom of the bird with one hand and the back with the other. Work the fingers of your under hand until you find the breastbone and clamp your fingers as tightly as you can around that bone.

3. Pull your hands apart, pulling the breast in one direction and the rest of the bird in the other. Twist the wrist of the hand holding the bone slightly to get a better tear. As long as you pull hard enough, you will be left holding the breast only in one hand. Discard the rest of the bird, as it holds little to no meat.

4. Pluck the feathers and dispose of them to reveal the breast with the skin intact. If you do not intend to eat the skin, don't bother plucking the feathers. Simply peel the skin away from the breast with your fingers or with a thin knife.

5. Store the breast in the refrigerator or freezer until you are ready to eat it. There are a variety of recipes you can use, including marinating, grilling or frying. The dove meat is similar to chicken.