PREPARING DOVE: Moving beyond bacon wrapped 
dove breasts… details ahead on Passport to Texas.

This is Passport to Texas 

With dove season underway in the north and central 
zones, bacon wrapped dove breasts will soon show 
up on the tables of hunters everywhere.

04—People don’t really like eating doves, they like eating 
bacon, if that’s the only way that they cook it.

Jesse Morris is a hunter and chef with Killer Chefs 
in Richardson, Texas. He says there are more 
inventive ways to enjoy dove—including carnitas.

18—Everybody’s go-to recipe—and there’s nothing wrong 
with it – is bacon wrapped dove. It’s nice to actually use 
all the bird. So, you can use the heart in the carnitas, and 
the legs, and the breast meat, and everything. Cooking 
that down low and slow; finishing it off, letting all the 
sugars come out in the product. It’s something good.

If you’re a new hunter and longtime foodie, you may 
be tempted to “go gourmet” when preparing dove 
or any game. Jesse recommends to start simply.

20— People get off on wanting to cover them in sauces 
or gravy, and things like that – when they’re really not 
tasting the bird, or whatever game that it is that they’re 
eating. When you’re first starting out cooking wild game, 
cook it simply: grill it; salt and pepper. See what the 
flavors that the actual game is, and then work with that.

We have Jesse Morris’ dove carnitas recipe at 
Passport to Texas dot com.

For Texas Parks and Wildlife…I’m Cecilia Nasti. 








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