1 plucked teal or 2 plucked mourning doves per person
½ lemon for each bird
1 peeled garlic clove for each bird
Coarse salt and fresh-ground
Olive, peanut or grapeseed oil
Herb of choice—thyme, rosemary or oregano—fresh or dried
Soak plucked gamebirds in cold salt water for one hour; drain and pat dry. Set on a platter, tray, or cookie sheet large enough to hold all birds
Squeeze half-lemon over bird, inside and out.
Season with salt and pepper, inside and out.
Brush with oil, inside and oil.
Place garlic clove in cavity of bird and season, inside and out, with your herb of choice.
Allow birds to stand 1 hour. Grill over high heat—3 minutes per side per doves, 5 to 6 minutes for teal.
Serve immediately with sides of fresh garden produce
Note: If you prefer breasted birds, make marinade with lemon, oil, herbs, salt/pepper, and garlic—1/4 cup lemon juice and 1 cup of oil with other ingredients to taste. Soak breast for one hour; drain and pat dry. Grill until medium rare.