The Heady Scent of Heated Game

The aforementioned dove having spent an adequate amount of time in the freezer (I forgot about it), I decided the cool weather of the seventh day of October would make for a lovely time to prepare my quarry.


Having wrapped the little dickens in a fine strip of bacon, and slathering some butter over it, I set the dove in a small skillet on low heat, covered. Some freshly cracked pepper seemed necessary.



The savory scents arising from the lightly sizzling dove served to increase my appetite a thousand-fold. Some thirty to forty minutes later found the de-winged beast on my plate.


The taste, savory and delicious, was comparable to chicken liver; the texture like that of a steak, well done.


Apart from the small, sharp bone which embedded itself ever so painfully in my gums, this was a very tasty morsel.

"Ah, food in the raw! I crave the tangy zest of wild game!"
~That cartoon dog that always wanted to eat those little gophers

I Shot a Dove

Not a terribly large one.

I forgot to take pictures before I tore it asunder, and the bare meat is less than appealing, so I'll post a picture when I've cooked the rascal.

Don't know how I'll prepare the little booger, maybe I'll wait until I've gotten more of them and make a casserole.

Or a cake.