Near sunflowers. Dead ones. Doves love dead sunflowers. I do too. I also love dead dove. It tastes like liver, the pudding of the gods.
You can read about dead sunflowers in the last chapter of Food Heroes. I love them. More than alive ones.
That’s buddy. You probably remember him from last year. Dove fetching is his favorite activity.
That’s Freddie. He made the ribs you saw yesterday. I’ve heard your plea, and I’m hoping he’s going to share the recipe soon…
Are you a plucker or a breaster?
“How to Breast a Dove”
1.Use kitchen shears or your hands to twist the wings off.
2. Remove the head with kitchen shears or by pulling it off with your hands. Turn the dove in your hands so the belly is facing up. With your thumb and index finger pluck off some of the breast feathers.
3. Put your two thumbs on either side of the center of the stomach “line,” where the breast bone forms a point. Press gently and pull your thumbs away from each other until the skin pulls back to reveal the breast meat and you pull the body in half. This will separate the breast from the back.
4. Place in a plastic bag to rinse later with cold water.
“How to Clean a Whole Dove”
1. With a pair of kitchen shears, cut the wings at the first joint.
2. Begin to pluck the feathers, gently and all over. They will come out easily.
3. Once the dove is fairly well plucked, cut the head off with the shears.
4. Cut the flesh off at the end of the tail in order to remove the yellow gland.
5. Cut under the tail and pull out all of the guts.
6. Trim off the feet.
7. Place in a plastic bag to rinse later.