Doves and pigeons belong to the family Columbidae and are essentially the same group of birds — “dove” typically refers to smaller species. Several species are eaten worldwide, including the mourning dove, turtle dove, and rock dove (the common pigeon). Dove has been hunted and eaten across Europe, the Middle East, Asia, and the Americas for thousands of years.
Dove meat is dark, lean, and rich in flavour, with a texture finer than chicken. Each bird yields a small amount of meat, making it a delicacy rather than an everyday protein. It is most commonly pan-fried, grilled, or roasted whole.
How it's produced
Doves are both hunted wild and raised in captivity. Wild dove hunting is a popular sport in parts of the Americas and Europe, with regulated seasons to manage populations. The birds are typically shot over fields where they feed on grain.
Farmed doves — often called squab when harvested young — are raised in enclosed lofts or aviaries and fed grain-based diets. The birds breed prolifically and reach harvest size quickly. Commercial dove and squab farming is a small but established niche in many countries, though it remains uncommon in Australia.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for poultry, not measured for this item yet. Sources & methods →
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