Shot these on a sunny afternoon ( yes we have them now and again in uk ) last week . They were feeding on linseed oil .
The best thing is it was a walk from my home to land I have permission on . 107 between 2 .
And 40 the next day and one crow .
Woodyapex, tell us what you do to prepare those birds. Probably similar to our Mourning Doves, but the blue color is really beautiful. I'm seeing a different side of the UK and enjoying it. By the way, my wife saw the picture of the deer hanging in the kitchen and just rolled her eyes! Treefarmer
Tf
From what I can tell your morning dove , is very simular to what we call the collared dove ( pretty small with a black collar and a light " cooo " )
They have just gone back on the protected list , not that they were much good for eating , they are half the size of the above wood pigeon and a lot less testing bird to shoot . En really don't do that much damage compared to the above wp . Theses above can be seen in certain fields ( bearing in mind our fields can be a fraction of the size of yours ) in Thier thousands usually just after planting or just before or just after harvesting .
As for the meat I sat and with the help of our lass debreasted everyone . 30 pairs of breasts went on the menu at a my mates local quality restraunt ( I swaped those for a couple of big pieces of steak from the in house farm shop ). the rest some got given to friends and the others myself and our lass ate . ( we look destined to get gout )
So breasts , salt and pepper , hot griddle and 1.5 mins either side .
Giving you to be honest one of the nicest meats to eat out there . Over cooked past rare to m rare and it does get a little livery . But either cut up and thrown in a salad or in a curry or I even do a pigeon Wellington . It's a great meat 😉
How else would I get wifi to watch YouTube to work out how to butcher the roe deer if I did not do it in the kitchen 😉
thats great stuff woody, over here is our dove season, our limit is only 15 per hunter per day. some days are better than others;)
