Looking it up, it's a mourning dove. or rain dove. Here is a wiki page on it.
https://en.wikipedia.org/wiki/Mourning_dove
Thanks, Maggie,
...for the visit and the perfect checking for me! Much appreciated on both counts.
I named it a “Dove”, not from any specific taxonomical knowledge, but because, unlike a common pigeon, it seems pristine and more princely and beautiful. My landing on the word “Dove” was therefore little more than my romantic ideas of these creatures as being “elegant loving Citizens” and ruling out birds like, eagle, crow, thrush, robin, blue jay and a few more I recognize!
Actually, there are hundreds of millions in North America and they are a staple of the hunters who need to shoot things to justify the myriads of guns collected and hunting groups.
The meat of the deboned breast is dry with essential no fat at all, (because these are migrating birds and using all the fuel they take on board). The meat is dark and easy to make impossible to eat by proplonged coming as it gets drier.
Not for me, but wrapping the deboned breast in baked, apparently adds flavor to the more gamy dark meat. Or else one can marionate the breast over night.
I would get a syringe and do a series of injections with chicken fat before the marination!
Anyway, promise I will not shoot them!
Asher