I eat pigeon. They are a type of dove (feral rock dove), pretty closely related to the mourning dove and white wing dove that we hunt here in Texas. If I'm hunting anywhere near a railroad trestle or a barn, I'll often get a shot at a pigeon or two, to supplement my bag. The breasts (the only part to eat) are at least twice as big as mourning dove breasts, but the meat's the same. It's all dark meat. You'll find the craw is full of the exact same seeds and grains as the craws of the mourning dove. (Down here, that's maize and dove weed and sunflower seeds, predominantly.) In Texas, there's no closed season, no bag limit on pigeons. I find that 7.5 shot is perfect for pigeons, but 8's and 9's can get the job done at close range. For longer passing shots, 6's are okay, too.
Prep 'em by removing the breasts and soaking in brine water for a few hours. (Not required, but plumps 'em nicely.) Filet the breast meat from the breastbones, and quarter'em into a bowl with some garlic, ginger, soy sauce, and a little brown sugar, and let 'em sit for a few minutes. I like to toss insome sake or rice-wine vinegar, as well. I then put in several diced jalepenos and a diced onion. Cook it in a wok or big pan, then work up a dark sauce or gravy with water and corn starch and maybe some Kitchen Bouquet or soy sauce. Serve over fluffy rice. Good stuff.
Other technique is the old Texas dove-hunter's trick: put a jalepeno in the breast or put a jalepeno half on each side of the breast, wrap the whole thing with a slice of bacon and secure with a wet toothpick, and grill over charcoal or just roast in the oven in a shallow pan until the bacon is crispy. Simplicity can be wonderful!