Some of you are probably asking how can you possibly cook wild game and not use lots of bacon. Well get out yer pencils boys and girls.

Take yer dove breasts, duck parts, yer deer gizzards and any other meat you can scratch up and leave it in the bottom of the fridge for a week or so. Two weeks is better but most non-european folks can't handle that.

Take a big bowl and give her a shot of bourbon, [img]graemlins/alkie.gif[/img] redwine vinegar, dried mustard and lots of granulated garlic and put the carcasses in the marinate. The amount of marinate will of course depend on the amount of carcasses. Marinate for two days stirring every once in a while.

Olive oil in a cast iron skillet...smoking, add your carcasses with your choice of breading or batter, go easy on the salt. Personally, I like a batter with flour, egg and beer. You can probably see a pattern developing here where alcohol is a recurring ingredient. This is no accident. [img]graemlins/drinky.gif[/img]

If it weren't for all the alcohol involved this would probably be healthy.