This preparation lets the doves shine. You can prepare pigeons the same way, but cook them longer because of their larger size. A hot fire is important—it will cook the little birds quickly, charring the outside and leaving the breasts slightly pink. Try eating the wings and legs from the small birds- bones and all.
From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs © 2012 Jody Horton.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.