Doverham, I've spent almost forty years trying different ways to eat them. These days most of them get breasted out, sprinkled with Tony Chachere's creole seasoning, and wrapped in a piece of bacon. A few for an appetiser or a bunch for a meal. For the last couple of years I have given away a hundred or so to a country church in the area for their wild game dinner. They deep fry them there and the people eating them probably couldn't tell you the difference between them and dove.