The California dove opener is more than a hunt; it is a reunion, a celebration, and a passing of tradition. This year was no exception. Our group gathered with 48 hunters, including 8 youth hunters and several new adult hunters eager to experience their first season. As always, it was a mix of seasoned veterans and wide-eyed first timers, all drawn together by the excitement of September skies and the fast-flying birds we chase every year.
One of the highlights came from the Riverside Sheriff’s Department. They joined us in the field, not with shotguns, but with certificates, badges, toys, and even games for the kids. Their presence turned the morning into more than just a hunt. It became a community event, where the younger generation felt celebrated and recognized. The kids walked away smiling, their hands full of keepsakes and their hearts full of encouragement.
Not to be outdone, the California Department of Fish and Game also had to support the youth. With stickers, swag, and shared words of encouragement for the next generation of hunters. Between the sheriff’s department and Fish and Game, it was clear that the community is committed not only to protecting its resources but also to investing in the future of conservation and outdoor traditions.
Before the first shots rang out, I fired up the griddle and made breakfast burritos for the crew. There’s something special about breaking bread together before heading into the field. With bellies full and spirits high, we stepped out into the cut wheat fields. By 7:30 a.m. the total was staggering. Together, we harvested 659 doves, a testament to the preparation, the location, and the skill of the group.
For me, dove opener carries an extra weight. I haven’t missed one since I was six years old, and now at 42, the tradition is stitched deep into who I am. I still remember being the little kid standing in awe, watching the adults work their shotguns with a rhythm I could only dream of. Now the roles have shifted. I’m one of the adults, helping coach the kids who look at us with that same wonder I once carried.
The beauty of it all is watching those connections form in real time. I saw fathers and sons shoulder to shoulder, Fathers guiding their daughters, and mentors leaning down to help a youth hunter load shells for the very first time. Each shot taken was more than a chance at a bird; it was another thread tying these kids into the long history of dove season in California.
What struck me most this year was the joy in the in-between moments. The laughter that rang out after a missed shot, the cheers when a new hunter dropped their very first dove, the quiet prayers of thanks whispered as the sun crept over the horizon. These are the things that stick, long after the game bags are emptied and the limits are tallied. They are the fuel that keeps us coming back year after year.
It’s easy to focus on the numbers, and yes, 659 doves in just a few hours is something to be proud of. But the real harvest is the fellowship. The friendships rekindled, the families strengthened, and the traditions renewed. Those things cannot be measured in a game count, but they will echo for generations.
What makes this tradition so powerful isn’t just the hunting or even the numbers we put up. It’s the fellowship, the laughter, the mentorship, and the way the hunt connects generations. This opener was a reminder that the hunt is about far more than the harvest. It’s about community, memory, and building a legacy that will take flight long after the shots fade.
That being said, let’s get into a new recipe, shall we?
Country Fried Spatchcocked Dove with Biscuits, Country Gravy, and Fried Eggs
Spatchcocked Fried Dove
Ingredients:
- 8–10 whole doves, cleaned
- 1 cup buttermilk
- 2 cups flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Lard, bacon grease, or vegetable oil for frying
Instructions:
- Spatchcock the doves by removing the backbone with kitchen shears, then press them flat.
- Place them in a bowl and cover with buttermilk, letting them soak for at least 2 hours (overnight if possible).
- Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish.
- Heat your lard or oil in a cast-iron skillet until it sizzles when you drop in a pinch of flour.
- Dredge each dove in the seasoned flour, pressing it in so the crust sticks.
- Lay the doves skin-side down in the skillet and fry until golden brown, about 3–4 minutes per side depending on size.
- Drain on a wire rack or brown paper sack.
Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter or lard
- ¾ cup cold buttermilk
Instructions:
- Preheat the oven to 425°F.
- Mix flour, baking powder, and salt in a large bowl.
- Cut in the butter or lard with a fork until the mixture looks like coarse crumbs.
- Stir in the buttermilk until the dough just comes together. Don’t overwork it.
- Turn out onto a floured surface, pat into a ¾-inch thick slab, and cut biscuits with a jar or biscuit cutter.
- Place on a baking sheet close together for softer sides or spaced for crisp edges.
- Bake for 12–15 minutes until golden.
Country Gravy
Ingredients:
- 4 tablespoons bacon grease or sausage drippings
- 4 tablespoons flour
- 3 cups whole milk
- Salt and plenty of black pepper to taste
Instructions:
- Heat the grease in a cast-iron skillet. Whisk in flour and cook until it smells nutty and turns light brown.
- Slowly add milk, whisking constantly to avoid lumps.
- Simmer until thickened. Add salt and a heavy hand of black pepper.
Fried Eggs
Ingredients:
- Eggs
- Butter or bacon grease
- Salt and pepper
Instructions:
- Heat butter or grease in a small skillet over medium heat.
- Crack eggs straight in and cook sunny side up, over easy, or however you like them.
- Season with salt and pepper.
Bringing It All Together
Lay a hot biscuit on the plate, spoon gravy over the top, and set a crispy fried dove alongside. Slide a fried egg on there, yolk ready to run. Add more gravy if you’re like me and don’t want to see an empty plate. Serve it family style, pass the skillet around, and eat until you’re full and smiling.
This is the kind of breakfast that reminds you why we hunt—hard work in the field, good food on the table, and fellowship at the heart of it.
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