Crispy Skinned Dove Delight!

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  • Lauren's avatar

    Can you do a video of this??

  • Craig's avatar

    Still taste like a dove....... you can have em all. They are great fun to hunt but I don't do it unless someone else wants to eat them. Lol

  • Gabriel's avatar


  • RollTruck's avatar

    I need to learn that

  • Mat's avatar

    That does take a LOT of talent. I have ruined enough birds and fish trying to do this that I felt guilty and gave up trying . It is wonderful not worrying about bones though.

  • David's avatar

    @Robert Forrest This is something learned in Classic Cuisine; using an X-acto blade makes it much easier with small birds. After 28 year of being an Executive Chef, knife work is still my “Zen” time and my happy place Breaking down fish, game, etc.. Now I’m really hungry…

  • From Field's avatar

    @David I use surgical blades now also

  • David's avatar

    @Mat my suggestion is practice with a chicken. 👍 It’s easier to see what you are cutting and less likely to ruin the flesh. *Frenching is only cleaning the sinew, flesh, fat from the bone/s. It does not mean removing all bones.

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From Field's avatar

From Field T

Southern California

Jeremiah Doughty, Wild game chef, outdoors writer, Husband, father and Christ follower. The real trophy is not the head on your wall, but the meat on your plate.

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