I don't have much experience with the Eurasian Collared Doves, but the Mourning Doves are a different story. We always feathered the whole bird before splitting it open down the back and removing the insides. (Keep the heart and gizzard.) The skin was left on because there is much flavor and delicious liquids there.The birds were then placed in a skillet that has a tight fitting lid. About 1/4 inch of your favorite oil is added. The birds are browned on all sides; the heat is then reduced and sliced onions are added along with the hearts and gizzards. Seasoning (to your taste) is added and the skillet is covered. After about 15 minutes, add about a cup of Sherry wine and replace the lid. Cook until done (about an hour) and serve over seamed white rice. Baked Sweet Potatoes could be served with this dish. I see no reason why Eurasian Collared Doves could not be cooked in this same manner.