I use a Rem 1100 or a O/U in 12 ga. They have dark meat and on the dry side, thus the bacon wrap.
We would make dove gumbo and that eliminates any dryness but gumbo is an art in itself.
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I use a Rem 1100 or a O/U in 12 ga. They have dark meat and on the dry side, thus the bacon wrap.
We would make dove gumbo and that eliminates any dryness but gumbo is an art in itself.
Any shotgun and non toxic shot required.Quote:
Originally Posted by Savage308
Never shot 1 with a gun but managed to take pictures of these 2 on Saturday behind the house....must have been 50 plus in a 20x20 area...
http://i1098.photobucket.com/albums/...psqtb3y2zb.jpg
http://i1098.photobucket.com/albums/...pszviehri1.jpg
Nice Pics.Quote:
Originally Posted by JeffBondar
I don't know why the season isn't longer. There is no shortage of them around and they don't seem to migrate, at least not all of them. It should go to at least the end of the year.
Squab... that is traditional what Dove/Pigeon meat was called. (rarely called that anymore)
It's like horse and mutton, eaten around the world but largely forgotten in North America.
Here's a recipe for Pigeon Pie...sounds delicious !!!
http://www.cookitsimply.com/recipe-0010-01423j.html
Squab is a young pigeon. Never heard of a dove being called that but it's possible in some areas it is. Usually they take the squab before it has a chance to fly from the nest and before the mussels develop for flying
From Wiki....
I used to eat it as a kid, my cousin used to raise pigeons on the farm for my aunt to cookQuote:
In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, and the now-extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab.
By any other name..still a nice meat :)
also:Quote:
The common names pigeon and dove are often used interchangeably. In ornithology, "dove" tends to be used for smaller species and "pigeon" for larger ones. The feral domestic pigeon is often called the "rock dove": it is common in many cities.
That is what I thought, pigeon is tough, squab is not, like the milk veal of the poultry world.Quote:
Originally Posted by gooseman
Doves are delicious, did not seem as strongly flavoured as pigeon.
LOl, I just got this nasty vision of all that's left of one after a 12 gauge hit's it is a puff of feathers. Savage308
Holy smokes do I need a coffee!
Heh....that's if you can hit one!!Quote:
Originally Posted by Savage308
A 2 3/4" load of steel 7's doesn't do much damage at all. They are delicious birds, and a challenge to shoot. Lots of fun.
S.