They are really no different than doves! What I do is soak a water-chestnut and place it along the breastbone. Use a pre-cooked bacon to wrap around the breast and water-chestnut while using a tooth pick to hold this in place. Cook on the grill about 3 minutes per side and then remove. My kids eat the bacon and I usually eat the chestnut. This keeps the breast moist and flavorful!
Their definitely is a difference between a pigeon and a dove. No difference in how you cook them but definitely in how they taste. Pigeons are alot tougher than doves, and they have a little different flavor, but other than that pigeons are fairly decent. I shot alot of them this year, since their were more of them than doves.
The way that I fix them is to soak the breasts in milk for 5 or 6 hrs in fridge. Prepare a lb or 2 of pasta and gravy, rinse the birds place them in the pasta and bake it @350 degrees covered for 3 hrs, uncover for 15 mins. and enjoy. Good eats. Fran