Good luck Bryan, I now take the time to pluck feathers on doves instead of just breasting them, I pluck them and use good scissors to cut off the wings, and feet, then up the back bone, remove backbone with scissors, insert scissors and remove entrails, if your lucky, you get the bonus, the heart stays attached to the breast bone, marinate in italian oil and vinegar dressing and cook on the barbie, the skin keeps them from drying out, peppers and bacon always welcome. Dove and dumplings are wonderful on a cold day.
Here is a cool tip on freezing, I always use salt water to freeze, to prevent freezer burn, pack in zip lock bag, but freeze it in a square pan, once it is frozen the bags pack and stack like bricks. Originally it was done in case the bag opened and prevented them from leaking all over the freezer, but bonus.