Podcast Episode 249: Eat Invasive Birds – Pigeons, Sparrows, Starlings, and Swans
Across North America, invasive animals are changing the landscape. They displace native species, damage crops, and disrupt ecosystems, but they can also provide us with food. In the latest episode of the Wild Fish and Game Podcast, Justin Townsend and Adam Berkelmans turn their attention skyward, exploring the surprisingly edible world of invasive birds. From pigeons pecking at city sidewalks to mute swans dominating wetlands, the hosts take a field-to-fork approach to solving one of conservation’s most overlooked challenges: what happens when we turn invasive species into ingredients.
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Recipes:
Breaking Up with Dove Poppers: Why It’s Time to Move On
Buttermilk Fried Dove & Waffles with Spicy Bourbon Maple Syrup
Retro Recipe: Sous Vide Peking Dove with Pickled Veggies
Sweet and Spicy Jalapeño Quail or Doves
Roasted Doves and Maitake with Poblano Cream Sauce on Grits
Tandoori Dove with Cilantro-Yogurt Sauce
A New Way to See the Problem
“Invasive species are just a resource misplaced,” Justin recalls from a sign he spotted in a Hawaiian surfboard shop. That line becomes the heartbeat of the episode. Instead of viewing non-native birds as nuisances, the hosts challenge listeners to reframe them as untapped food sources, protein waiting to be rediscovered.
The episode opens with the birds most hunters already recognize but rarely categorize as invasive: rock pigeons and Eurasian collared doves. Both species arrived with European settlers centuries ago and have flourished in urban and agricultural settings. “They’re everywhere,” Adam notes. “In barns, on power lines, around grain silos, and in many places you can hunt them year-round.”
Justin adds, “They are all also a resource. We don’t want them in these environments because they’re damaging habitat, but if you harvest them responsibly, you’re actually helping.”
That idea, balancing ecological management with culinary curiosity, sets the tone for the hour-long discussion.
From Bucket Hunts to Buttermilk Fried Dove
Dove season is the natural starting point. Justin reminisces about shooting doves off power lines as a kid, calling it one of his earliest hunting memories. But he also pokes fun at the cultural obsession with one dish: the dove popper.
“Dear Dove Popper,” he reads from his own satirical article. “It’s not you, it’s me. Well, maybe it’s you a little bit… It’s always been about the bacon, hasn’t it?”
Adam laughs and agrees. “We all know poppers are fine, tasty even, but you really do lose most of the dove in there. You’re just eating bacon and cream cheese.”
Instead, they highlight recipes that celebrate the bird itself: buttermilk fried dove and waffles with spicy bourbon maple syrup, and sous vide ‘Peking’ dove, a riff on the classic duck dish. Both recipes keep the focus on texture and flavor, the dark, rich, slightly earthy character of dove meat, rather than masking it.
Mid-episode, Justin urges listeners to join the conversation:
“What’s your favorite invasive bird recipe, or what would you try first? Tag us on Instagram @harvestingnature and @intrepideater with your dove, pigeon, or starling creations.”
The Songbird Surprise
One of the most fascinating sections delves into two notorious species: the European starling and the house sparrow. Both species were deliberately imported in the 19th century: starlings as part of a Shakespearean stunt to introduce every bird mentioned in his plays, and sparrows as a misguided attempt at pest control.
“They’re everywhere now,” Adam says. “Cities, farms, suburbs, you name it. They outcompete native songbirds and foul up everything in sight.”
Yet, as Justin points out, “They’re edible. Historically, Europeans ate them all the time.” The hosts imagine dishes like braised starlings in red wine or fried sparrows with spices, comparing their flavor to quail or small upland birds. While neither has personally eaten them, they invite adventurous listeners to test it out, responsibly and legally, and report back.
Justin jokes, “I’d love for someone to email us, ‘Hey, I’m a consumer of these tasty little vittles,’ and tell us what they actually taste like.”
It’s part humor, part challenge: put your culinary curiosity where your trigger finger is.
Waterfowl: From Mute Swans to Snow Geese
As the episode moves to waterfowl, the tone shifts from curiosity to urgency. Mute swans, imported from Europe as ornamental birds, are described as “aggressive, habitat-shredding bullies” that tear through aquatic vegetation and displace native species. Unlike protected swans, these invaders are managed, and sometimes culled, across multiple states.
Then come snow geese and Canada geese, species that blur the line between native and nuisance. “Where Canada geese bring quantity,” Justin says, “snow geese bring quality.” Their numbers have increased significantly due to agricultural practices and reduced hunting pressure, resulting in conservation hunts with no bag limits.
Adam notes that the difference in flavor between migratory and resident geese is dramatic. “Migrators taste a little wilder in a good way. The locals pick up the flavor of wherever they’re living, which might not be nice.”
They discuss goose burgers and vindaloo, both highlighting the snow goose’s lean, beef-like texture. “We made a goose Big Mac,” Adam laughs. “I called it the Big Honk Burger. Grass-fed beef vibes, but with wings.”
The takeaway is clear: snow geese and Canada geese are sustainable, abundant, and delicious, provided hunters are willing to put in the necessary preparation work.
Beyond Pigeons: Peacocks, Chickens, and Naturalized Species
In a surprising twist, the hosts turn to peafowl, yes, peacocks. Adam explains their spread in California, Florida, Texas, and Hawaii, where they’ve become loud, messy neighborhood residents. Justin confirms that Hawaii classifies them as game birds.
“They’re like a cross between turkey and pheasant,” he says. “Dark, lean meat with a mild, earthy undertone. I’m eager to hunt one soon.”
The conversation expands into a philosophical question: when does an introduced species stop being an invader and become naturalized? Pheasants and chukar, after all, were introduced too, yet today they’re celebrated game birds. The pair hints that this will be the focus of a future episode.
Cooking Tips from the Field
Throughout the episode, Justin and Adam layer in practical field wisdom:
- Pluck instead of skin whenever possible to preserve fat and flavor.
- Younger birds roast best; older ones benefit from braising or stewing.
- Use everything, legs, wings, carcasses, for stock or sausage.
- Flavor pairing matters: bold herbs and reductions for pigeons, delicate sauces for doves.
“Don’t be afraid to get messy,” Justin laughs. “If you’re a chicken-wing lover, you’re going to love bone-in dove.”
Adam adds, “For bigger birds, stray away from roasting whole. Spatchcock them or break them down, you’ll get better texture and more meals.”
Their shared message is part culinary mentorship, part conservation manifesto: eating invasives can taste good and do good at the same time.
Why It Matters
The deeper takeaway of Eat More Invasive Birds goes beyond recipes. It’s about seeing abundance where others see problems. As Justin puts it, “These animals are here. We can either waste them, or we can respect them by using them.”
Invasive birds are not going away, but each one offers a chance to take personal responsibility for the health of ecosystems and enjoy an unforgettable meal in the process.
Call to Action
Ready to rethink what belongs on your plate?
Listen to Episode 249: Eat More Invasive Birds: Pigeons, Collared Doves, Starlings & Swans on the Table, now streaming on the Wild Fish and Game Podcast.
Learn how to identify, hunt, and cook invasive birds responsibly, and discover new recipes that turn ecological challenges into dinner table triumphs. Then join the conversation on Instagram at @harvestingnature and share your thoughts: Which invasive bird would you try first?