Cooking dove over an open fire is incredibly simple and delicious. One of the easiest ways to do so is simply to split the breast and remove the entrails (you do not even have to de-feather the bird) and place it over an open fire right on the coals. After the bird is cooked, you pick the meat off with your fingers.
For an alternative and more delectable way to eat it you can skin the dove, removing the feathers before you cook it. You can roast the dove right over the open fire but you can also get more creative in your seasoning.Didn’t catch that? This explains it. Instead of just cooking the bird seasoning free, coat it with some olive oil before roasting it over the fire. Most camps do not have olive oil easily accessible though, so you can also use garlic and salt and pepper to season your bird before you cook them. If you are wondering how to skewer your birds, you can use a wire coat hanger or make a make shift rotisserie with a couple of sticks over the fire. Make sure the sticks are wet so they do not catch the flame and simply turn the bird.