To gut a dove, turn the bird over on its back, pull a few feathers away from the vent area, and slit the skin. Reach a finger inside and pull out the entrails, making sure you get all the way to the top and front of the cavity to remove the lungs, which are nestled up along the backbone. Make a second short cut at the base of the neck and pull out the windpipe and crop. Wipe the inside of the body cavity with a paper towel. Field dressed in this manner, doves will last several days. In fact, some cooks like to age birds by storing them uncovered, with feathers on, in a refrigerator for a few days.