Grilled Early Season Gamebirds

• 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

1. 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
2. Squeeze half-lemon over bird, inside and out.
3. Season with salt and pepper, inside and out.
4. Brush with oil, inside and oil.
5. Place garlic clove in cavity of bird and season, inside and out, with your herb of choice.
6. Allow birds to stand 1 hour. Grill over high heat—3 minutes per side per doves, 5 to 6 minutes for teal.
7. 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.
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