chim
Elite Member
Dove breast meat almost seems more like red meat to me than it does fowl.  Had some doves that tasted a lot like those little morsels from the back of a roast chicken.  There are two small pieces of meat found in two small concave areas of bone just inboard from the wings on a chicken's back.  They are only about the size of a half dollar and are the filet mignon part of the chicken to me.  Rabbit and squirrel are tasty but I can't seem to get them as tender as the doves.  If I had the patience to try some different recipes where the cook / simmer for a while that might change.
	
		
			
		
		
	
				
			 
 
		 
 
		
 
 
		 
 
		 
			 
			 
			 
			 
 
		
 
 
		


 
 
		