A Dove Flew Into His Window and Died; This Man Grilled and Ate it

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Many of us have experienced the horror that accompanies a bird barreling into a large window and snapping its neck. Not many of us look at the bird and say, "I bet that would grill up nicely with some smoked paprika."

See Also: -$100 a Head Rat Dinner: Survival as Performance Art (NSFW) -Oven-Baked Tarantulas For Sale. Really.

Ryan Adams of Pflugerville, Texas falls firmly into the later camp. His Reddit post on the topic made a substantial splash even though he was quick to point out that many people, even in America, actually do enjoy the odd dove now and again. We got a chance to talk to Ryan earlier today and he filled us in on some of the details of his columbidae flavored exploits. For those of you who are squeamish about seeing food in its raw state, you may want to watch the video after the jump before proceeding.

For anyone not from the south, the prospect of eating doves might come as a bit of a shock. However, Ryan points out that Texas actually has a dove season and that the hunting of doves is actually incredibly popular with half million plus harvests on the books. But beyond that, he admits that he's a lover of strange eats including sous vide tongue steaks and calf brain from straight from the tube. He says he's largely been inspired by Fergus Henderson's "The Whole Beast: Nose to Tail Eating" which he's trying to cook his way through. He think it's silly that we avoid so many parts of the animal that can be eaten, "America used to be a lot less squeamish about the "nasty bits" but because of the changes in society and the abundance of food options we have, we've lost the mindset, "Use it all."" He also respects that there's a great deal of skill required to turn offal into something delicious. As he points out, anyone can figure out how to grill a steak but making liver or beef tendon palatable is no mean feat.

Either way, lets get back to the dove. After checking to make sure the dove didn't have any sores or other indications of illness, he started the process of plucking his bird. He says that the doves have "paper thin" skin which requires a deft hand when plucking and that the process of cleaning this one bird took him the better part of two hours. Experienced pluckers should be able to clean a bird in minutes -- so clearly he has still needs some practice. After plucking he dressed the bird quickly by pulling out the insides and whacking the head and feet off.

After some research he decided to cook his dove La Mancha style which basically means stuffing it spices and then basting it in bacon fat. Which honestly sounds like a great plan no matter what animal you're trying to cook. He finished his La Mancha dove with some Spanish smoked paprika and promptly devoured it.

Was it any good though? According to Ryan, "Doves taste very much like chicken with a bit more iron." His experience was so positive he's asserted he's going to get a hunting license so he can take a more proactive approach to consumption.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.