Outdoor Life
Related: About this forumWOW! 90-day dove season aproved in Texas, longest in 80 years!
Texas Parks and Wildlife Department approved extended dove seasons for the state in April. The Central Zone (including Austin) will start as usual on September 1st, but continue through November 6th (2 weeks longer than last year). It resumes in mid-December and ends January 8th. That's 90 days! Most of the extra time is in late Oct and early Nov when hunting for white wings and mourners is still pretty viable. Yea! (Deer season most likely starts the next day, Nov. 7.)
Haven't read what the reasoning is, but huge rains have caused asphalt to bloom, and grain is plentiful. Most of the camp fire talk goes with
the idea that if rains slacken off for the last 2 months of summer, excess water (which diffuses birds geographically) will dry up, concentrating birds. Also, the caliche won't suck the soles off your shoes!
Deer season regs were also approved in March, with changes which extend and encourage more antlerless take, including "doe days," mainly in central-east Texas. This counters the national trend which has seen deer numbers slope off. That usually means restrictions on doe takes, a reversal in conservation policy in place for several years.
Both seasons have good prospects.
Goblor
(163 posts)ManiacJoe
(10,136 posts)Eleanors38
(18,318 posts)of the 12 taken two weeks previously. These birds will become part of a dove-wrap BBQ I plan for slightly cooler weather.
Recipe: take a strip of jalapeno (either fresh or pickled), lay in a strip of your favorite cheese, then half of the boned dove breast. Finally, wrap the whole affair in half a length of bacon and toothpick together. Make a bunch. Cook over a moderately hot fire of good wood, 5 mins a side or until bacon is crisply done. Serve immediately.
ManiacJoe
(10,136 posts)I am available for cheap.
Eleanors38
(18,318 posts)Cut 2" x 1" x 1/4" strips across grain, pound to 1/8", then marinate in milk or Coca Cola (salad oil can over power the flavor) overnight, then follow the usual procedure. Some folks don't bother with marination. I sometimes just season the deer in garlic, pepper, maybe some salt (remember the bacon). They come out noticeably larger than the dove wraps.