Texan Magazine
By Gabe Spencer, The Scattered Chef
Dove hunting evokes vivid memories of my childhood, spent on a pond dam in Duval County, Texas. I remember sitting with my grandmother on one side of the dam while I took my place on the other, both of us eagerly anticipating the arrival of massive flocks of white-winged doves. Armed with a 20-gauge shotgun, I’d do my best to take the most accurate shot a 9-year-old could manage. The expansive South Texas brush country would come alive with thousands of doves during their annual migration southward, a journey that would eventually carry some all the way to Central America.
Little did I know then that dove hunting is more than just a nostalgic pastime; it’s a deeply ingrained tradition in Texas, marking the true commencement of hunting season in the Lone Star State.
The tradition of dove hunting in Texas is steeped in history. The first known account appeared in October 1895, when the San Antonio Light reprinted a story titled “Tales of the Hunt,” originally published in a German magazine by “an old San Antonio nimrod.” This anonymous writer observed that during Texas falls, “hundreds and thousands of wild doves come flying from all directions of the globe and land in the sunflower and millet fields, near farm waterholes, or in post oak trees, where they delight the hunter’s heart with their simple but melodious song.” Doves, the writer noted, could be shot in abundance while flying or perched, and they were said to taste quite good “if prepared correctly.”
Texas has implemented bag limits for dove hunting since the 1890s, starting with a limit of 15 birds per person and a season that began in mid-July. By 1916, the state had moved the official start date of dove season to September 1, which is how most of us know it today. Presently, Texas allows each hunter with a valid hunting license to take up to 15 birds per day across all hunting zones, with a possession limit set at three times the daily bag limit. With these generous limits and the camaraderie of fellow hunters, enjoying a feast of these fast-flying game birds becomes a delightful reality.
As someone who enjoys experimenting with wild game recipes, I’m always seeking new ways to prepare dove. While traditional methods like grilling or wrapping them in bacon are certainly popular, I was determined to find something different and exciting for these flavorful birds.
Cleaning a dove reveals just how little meat there is on them, making the 15-bird limit seem quite reasonable.
A common traditional recipe involves marinating dove breasts in Italian dressing overnight, then splitting and deseeding jalapeño peppers, slathering them with cream cheese, and wrapping the whole thing in bacon secured with a toothpick before grilling for 10-12 minutes. The punchline of this joke among those less fond of wild game is to eat the pepper and discard the dove breast. While this method is a staple, cooking wild game requires a nuanced approach—each type of game meat needs to be handled in a way that respects its unique qualities.
Take the Aoudad, for example. Known formally as the Barbary Sheep (Ammotragus lervia), this North African species was introduced to Texas and has since established a thriving wild population. My initial attempts to prepare Aoudad were met with frustration due to its toughness, which required several tries to make it edible. Over time, I learned that Aoudad is best either ground or slow-cooked. This principle applies to doves as well. While many assume that birds must be cooked to an internal temperature of 165 degrees to ensure safety, this is not always necessary for small doves. I prefer cooking them to an internal temperature of 130-135 degrees to achieve optimal flavor and tenderness. Overcooking can lead to an unpleasant “liver” taste, which some people find off-putting. The key is to experiment and find what works best for your palate.
One of my favorite ways to prepare dove is with a recipe I call Dove Bombers. This dish takes the traditional dove and jalapeño wrapped in bacon and reimagines it into a fun, shareable appetizer. It’s perfect for gatherings, especially when introducing guests to wild game.
Wild Dove Bombers
Ingredients:
6-12 whole dove breasts, cleaned and washed
2-3 jalapeño peppers, finely chopped
2 packs of cream cheese, room temperature
1 bunch of green onions, finely chopped
1 clove garlic, finely minced
6 strips of bacon, diced and cooked crispy
10-12 wonton wrappers
3 tablespoons bacon fat or lard
1 egg white
Instructions:
Prepare the Dove:
Pat the dove breasts dry and cut them into ¼-inch thick strips, ensuring uniform thickness for even cooking.
Sear the Dove:
Heat a cast-iron skillet over medium-high heat and add the bacon fat or lard. Once hot and slightly smoking, add the dove strips. Cook, stirring frequently, for about 3 minutes to achieve a quick sear and begin browning the meat. Remove and let rest on a paper towel-lined plate.
Mix the Filling:
In a bowl, combine cream cheese, chopped jalapeños, garlic, green onions, bacon, and the seared dove. Mix thoroughly until well incorporated.
Assemble the Bombers:
Place about 2 tablespoons of the mixture in the center of each wonton wrapper. Fold in the corners, using a little egg white as glue to seal the seams tightly. Ensure there are no large air pockets inside the wonton.
Fry the Bombers:
Preheat your frying oil to 375 degrees. I prefer peanut oil or lard, but any oil will work. Fry the filled wontons in batches of 2-3 to prevent cooling the oil and causing soggy wrappers. Fry until the wrappers are golden brown and crispy.
Serve:
Serve the Dove Bombers with a variety of dipping sauces. This dish is a fun and flavorful way to kick off hunting season and is sure to impress guests who may be new to wild game.
As always, enjoy experimenting with food and be open to trying new preparations. If you don’t like a particular method, don’t give up—there’s likely another way to prepare it that you’ll enjoy. For more great recipes and culinary adventures, check out my YouTube channel, The Scattered Chef.
