How to cook dove

Dove breasts are dark and richly flavored, but like other lean game meats, they quickly become dry if overcooked. Modern chefs typically cook them to a temperature of approximately 130 to 140 F, which leaves them pink and juicy in the middle.

One dove is a good portion for an appetizer, three to four for a main course. Pigeons are larger, so one pigeon makes a light dinner main course — two is a bit much because the meat is so dense. Squabs are the same as pigeons: One to two per person.