Each year, early to mid-September finds outdoorsmen and women starting to spend their weekends afield, looking to whet their appetites after a long summer.
An unofficial kickoff as summer prep transitions to fall hunting, the opening of dove season may rival the opening day of deer seasons in the Midwest. The season offers the opportunity to gather with friends and family to enjoy the cooler mornings and evenings that are hinting at the arrival of autumn.
One of the most widespread game birds in North America, the mourning dove boasts numbers in the hundreds of millions. Plentiful and stable populations make for generous limits.
A draw to both new and experienced hunters, the bird's preference for open habitats makes them readily available and allows for ample opportunities for pursuit. And the quick and agile flight patterns of these small, feathered rockets make them quite challenging targets.
Whether you take the sit-on-a-bucket approach with a handful of decoys or choose to stretch your legs, walking up on doves along field edges and bushes, a dove hunt doesn't require excessive gear or prep work.
Traditionally it's a rather laid-back affair. Regarded as one of the most accessible wingshooting disciplines, it's often a social hunt where friends and family of all skill levels are involved. Experienced wingshooters get a chance early in the season to hone their skills and exchange tips and techniques. While new hunters are able to build upon their field experience—tracking moving targets, improving accuracy, and practicing proper gun handling.
Between a few hunters, you'll likely end up with enough for a hearty meal. And the meat makes for great table fare among hunters and non-hunters alike.
Drey Estes, B&W employee and a hunting dog trainer, tells us dove poppers are a crowd favorite in his family. A simple recipe with just a few ingredients, nearly every hunter has their go-to way of preparing them. When asked for his take on poppers, Drey tells us,
Once I've cut the breasts out, I'll soak them in salt water for roughly 8 hours. After that, I'll season them lightly with my favorite seasoning, Big Poppa Smokers Happy Ending.
Next, take some jalapenos and/or mini yellow peppers (I prefer yellow peppers) and cut them in half. I always make sure to get all the seeds washed out. Fill the halved pepper with cream cheese. I personally always use chive and onion cream cheese. Then just take the dove breast and lay it on the cream cheese. The pepper size will determine how many dove breasts to use.
Lastly, I just wrap the entire thing in bacon and throw it on the grill. I grill them at 350°F, turning them frequently to crisp the bacon on all sides, and continue cooking them until the bacon is done. Sometimes, instead of grilling them, I'll smoke them at 250°F for around 2 hours.
So, review your respective state regulations, grab a tag and a few buddies, and get out there to scratch that hunting itch and spend an enjoyable day in the field. Then return home to split the spoils.
Many states are currently taking part in a national mourning dove banding study, and hunters are encouraged to check their doves for leg bands. If found, hunters are asked to report them to the Bird Banding Lab: 1-800-327-BAND | www.pwrc.usgs.gov
