Things You'll Need
Sharp paring knife
Deboning a dove breast can be a very easy and simple task. With this method, you will not have to pluck the whole bird, clip the wings or use scissors to cut out the breast, and then use a knife to separate the meat from the bone. Dove breasts are tasty tender morsels and cook very quickly, so you don't want to spend a lot of time and make a big mess while deboning the breast. With the right technique, you can debone a dove breast in about 30 seconds.
Find the bottom end of the breast bone. Using a sharp paring knife, make a small incision under the skin from the bottom pointy end of the breast bone toward the head. Do not cut into the meat.
Cup the dove in your hand with the breast facing up and the head of the bird facing away from you. With your thumbs, push the skin apart and uncover the breast.
Push your thumbs gently in between the meat and ribs, starting at the bottom pointy end of the breast. Push forward and slide your thumbs to the left and right until the breast is loose.
Discard the carcass. Inspect the breast for holes if the bird was shot using a shotgun. Use the toothpick to dislodge any shot pellets that you find in the breast.
Rinse the dove breast thoroughly and place it in a clean container.
The breast meat is tender, so use light pressure at first and take your time. After doing this a few times, you will have a good feel for what you are doing and you will pop out the breasts in seconds.
Look at the bird carefully before you start to make sure it looks healthy with no visible wounds or open sores, other than the wound caused by the shot pellets.