To butterfly dove breast, place your thumb inside the body cavity at the base of the breast and pull the breast off by pulling the meat up and away from the body. Remove and discard the entrails.
Here's a breakdown of the process, based on the provided video description:
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Locate the Breast: Identify the dove's breast.
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Insert Thumb: Place your thumb inside the body cavity, specifically at the base of the breast.
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Detach Breast: Use your thumb to pull the breast meat away from the body, effectively separating it. The video description emphasizes pulling up and away.
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Remove Entrails: Once the breast is removed, discard the entrails.
This technique, described as "pulling the meat up and away from the body," likely aims to detach the entire breast portion in a relatively clean manner, ready for cooking. The reference specifically addresses breast removal, not necessarily a more intricate butterflying technique common with larger cuts of meat. If you are seeking a more advanced butterflying technique after removing the breast, you would slice the breast almost completely in half horizontally, then open it like a book. This allows it to cook more evenly.
