I'm part owner of a farm in NE Missouri, just north of Memphis, and about 2 miles from the border. We plant about 10-15 acres of sunflowers to get the doves rolling in. Two years ago we had a decent hunt, and last year we never even took our guns out, as the cold weather in late August had already sent them packin south. Dove hunting has become my new favorite season. Lots of action, and great table fare.
Our favorite way to cook them is to debone them, take a pepperocini (salad pepper), cut in half and fill the cavity w/ cream cheese. Place that in between the dove breats, wrap in bacon, and put on a smoker until the bacon is done. We have tried several different methods, and this is by far the best. The pepperocini gives it a better flavor than a jalapeno, IMO.
