Season the dove pieces with salt and pepper, then saute in butter until browned. Set aside. Discard butter. Drain the sauerkraut, saving the liquid.
In a deep skillet fry the bacon until it is half done. Set aside bacon, save drippings.
Brown the sausage in the bacon drippings. Add the sauerkraut, bacon, garlic, caraway seeds, and beer. Mix thoroughly using two forks. Simmer for 10 minutes.
Pour half of this mixture in a medium pot, lay in the browned dove pieces, then cover with the remaining sauerkraut.
Simmer, covered for 1 hour and 15 minutes. Add beer or kraut juice as needed to maintain adequate cooking liquid.