I used this recipe on wild duck a couple days ago, also on pheasant a few months ago. Take your bird, cut into small 1inch X1inch squares. soak in a bowl of Worchestire sauce 24 hours wrap in bacon slices, sliding toothpicks through them to keep the bacon from coming off. cook over a fairly hot fire, flame kiss them for about 4 minutes on each side. baste them with Pickapepper sauce, or whatever your favorite basting sauce happens to be. Cook for another 2 minutes on each side, or until done. Mind the burnt toothpicks, and enjoy! I have found it works well on pheasant, duck, chicken, turkey, and I suppose it would work on any other bird you happen to find.