Dove Hunt SW Kansas

M. R. Byrd

M. R. Byrd

Well-known member
The long anticipated dove opener came today and it was Murry's first taste of dove. There was a stiff wind out of the south and moderate temperatures, so it was really nice this evening on the prairie.

Murry puts the pedal to the medal and he was making time as he checked out this water hole that has been used by the dove and the lesser prairie chicken.

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First dove retrieve-

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Murry taking a little cool down in the overflow from the tank.

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Sunset on my prairie-

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Hope you all had a good hunt today, I know Murry and I did.
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I was hoping to hear a report today.....thanks!

Extraordinary pictures indeed (again)! :coolpics: Thanks for sharing. How was the hunting? Did you see quite a few birds? What about pheasants, did you hear some cackling at sundown?
 
Both mournings? Or is the one a Eurasian Collared? Shot one of those by Fredonia a couple years ago, looked like a pigeon flying amongst the others.
 
Nah....I'm gonna say not a ECD, but the other one was just a baby, you baby killer, probably shot it out of the nest:rolleyes: Opened it's wings up for the first time and just trying to learn to fly..;):p

Just kidding good job on getting the pup out on some doves and great pics
 
  • Cooked dove meat, pulled and minced
  • Ground dried chiles or chile powder
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Salt (or powdered chicken stock)
  • Corn tortillas
  • Red or green chile sauce
  • Minced onion
  • Cilantro leaves
  • Lime

This would be a great way to use any leftover doves from your other recipes such as the classic bacon-wrapped, jalapeño-stuffed, grilled version. (Last ones I did were poached in a seasoned stock to start, and that worked very well.)

Season minced dove to taste while heating through over medium heat in a lightly oiled skillet. Spoon meat onto a heated/softened tortilla. Dress with some chile and top with minced onion, cilantro, and a squeeze of lime. Fold and enjoy.

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Eurasian collared dove tacos
 
Thats basically how we use a lot of our pheasants, cooked up and made into burritos, fajitas, and chimis. Something different than the standard 'fried'.
 
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