Another good thing to do with game birds or rabbit (or dassies, woodchuck, nutria, muskrat, etc.) is disjoint the critter and put into a big stainless steel bowl. Grab your handy, commercial-size bottle of Tabasco (or hot sauce of choice) and soak the thing. Let it sit in the hot sauce for an hour or so and then dredge it in seasoned flour. I prefer either 1 1/2 tsp dry thyme/quarter cup of flour or 1 tsp dried Italian Seasoning (mostly oregano with a bit or rosemary, I suspect), salt and pepper to taste. Brown the floured pieces in 2 Tbs. good olive oil on all sides then add half chicken broth and half dry sherry, cover, reduce heat to simmer and cook slowly until done, about 20-25 minutes, depending on how large your dinner is. Something the size of a rabbit takes about 2/3 cup of liquid. When the meat is done, distribute the pieces over a platter mounded with long grain rice, whisk the gravy and increase it with more stock/sherry or cream or milk or (horrors!) plain hot water. When the gravy is done and flavored to your preference (Worchestershire sauce works wonders as does anchovy paste--very delicately!), pour the pan full over the meat and rice. Hot towels will be much appreciated after dinner as will a good lager to wash it all down with. Call it Italian/Cajun fusion!
I've had anti-hunters come back for seconds on morning dove which are kind of like small woodies.
