Anyone getting ready for dove season?

[meathead]

I'm hunting S. Texas in late Sept. Last year's opening weekend was a bust with storms and a cold front moving the doves south. I'm hoping for better luck in 2014!

[Scuba]

1. When is hawk season?

[dixiegrrrrl]

2. I know that dove shooting is a big deal down here

Do you mind if I ask you, in all seriousness, what is the attraction of shooting them, and do you eat them?
They are so rather small, I wince at the idea of dressing them out.

[Paladin]

3. The white wing doves in S. Texas are big, half the size of a pigeon.

White wings used to be found south of the Rio Grande in Mexico, but they're all over the place in Texas, now. Very intrusive species; the native mourning doves have shrunk to the size of sparrows. White wings are tasty, like the dark meat of a chicken, only better. If I still hunted, I could limit out every day with one ground shot under my bird feeder (yes it would be illegal, and yes my neighbors would be upset). As it is, I just keep the greedy bastards nourished. The cardinals and scrub jays manage to get a beak-full of expensive seed when the white wings take flight.

[dixiegrrrrl]

4. Thank you for being helpful.

We have mourning doves around our place.Not many, just enough to make a nice sound.
I did not know about white wings, and their size.
sounds as if they are the same problem as starlings.

[Paladin]

5. You're most welcome. (nt)

[meathead]

6. I grew up enjoying hunting

The dove are tasty, but you need a few to make a main course. I usually the stuff the breast with cream cheese and jalapeño, wrap in bacon and grill them. Makes a great appetizer!

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I also make fine furniture as an avocation. There is much to be said for being capable in many diverse endeavors.

[Eleanors38]

10. Dressing them out takes only a few minutes; a limit of 15,

Less than an hour. Most hunters just peel back the skin & feathers in one operation, after snipping off the wings. Here's something counter-intuitive: I put them in the fridge for a week first, feathers, guts and all. They age wonderfully, and taste better!

[Eleanors38]

7. Most definitely! I will be a hundred miles NW of Austin...

in a field blooming with sunflowers, and fed by a spring out of the mesa. The fellow who owns the little ranch reports both species of native doves -- mourning & whitewing -- are thick in numbers. We usually have 4 - 5 in the field. Should be a great time.

I make my doves just the way pictured, and also by cast iron skillet browning (after dredging in flower), then adding milk, cutting back the heat & covering. I cook them down to a thick gravy/crust, and serve over grits. Hot tea rounds out a wonderful deep-south breakfast!

[meathead]

8. That sounds like a perfect field. Good luck!

[Eleanors38]

9. You too!