Squab...

Fancy For Pigeon
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Over the course of the summer I found that the smaller the bird gets the more tasty it becomes. Dove is no exception to that rule. It taste amazing...
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The only problem is that by the time you get your palette adjusted the meat is gone. So it is probably best to have more than one dove per person on hand just in case the bird is a hit.
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It's meat is tender and moist if cooked right. I found it best to keep the bird basted and cooked breast down. And whatever you do, do not overcook this little gift from the heavens.
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The last two I cooked were simply dressed with celery, onion, tarragon, marjoram, thyme, and Hungarian smoked paprika (real paprika, not the cheap stuff). As long as a little liquid is kept in the pan the doves will keep moist.
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The only warning I have is to keep in mind that the doves skin is nothing like chicken skin. It can be an off texture if you already know that you don't like chicken skin. And even if you do, remember that this little bird isn't a Cornish Hen.
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So if you can find a squab vendor give this little morsel a try.