Well, I love the dark meat that doves and duck offers, so it's easy for me. I like to pluck a duck whole, bathe it in olive oil, then "cake" as much salt and pepper into the olive oil as it will hold. Then, either use a "store bought" rack, or make one out of a coat hanger, that will hold the duck upright on the grill. Slow cook it, I mean slow, until slightly pink inside.
Also like to cook duck breast meat the same way I cook doves sometimes, and that is to marinate the duck breast meat, or the dove breasts, in Italian salad dressing, then wrap with bacon and grill until the dove/duck is pink inside (again). Another way I enjoy doves is cooked in gravy for several hours, served with grits. I have eaten 17 doves at one sitting, cooked this way. Eleven is my top number when wrapped with bacon. (That was a bad night ............ eleven pieces of bacon doesn't work well with me, at night. I took Tums, drank a glass of baking soda in water, and took a Zantac, to get any sleep that night. Learning experience.
Never had grouse, but God meant for quail to be floured, salt and peppered, and fried.......... IMHO.
And, served with grits and biscuits.
SRH
