The first days of September are always special to wing shooters and are looked upon favorably in our house. It is the end of summer and the beginning of hunting season when you can still do lot of shooting in a t-shirt.
The challenges of these acrobatic birds are rewarded with an evening meal that leaves none for the freezer. You can grill or broil this easy recipe but on a hot September evening the grill seems to fall as the best option.
Easy is the key feature as the early wake up call leaves us all looking for a simple to make dish. When cleaning the birds I usually leave half on the bone and the other filleted - I like to leave an option for those who like finger food or cannot wait to sit at the table before digging in.
For the filleted pieces I make a tray out of aluminum foil, add the fillets and then give a drizzle of olive oil.
The “on the bone” breasts get a good rubbing with the oil. For seasoning, a good poultry rub or simply cracked peppercorn and sea salt sprinkled on the birds adds to the natural flavors of the meat.
- Get the grill hot.
- Place the tray and breasts on the grill for 6-8 minutes.
- Remove and eat hot.
- Rice and fresh broccoli are great sides.
Leftovers are no worries. This recipe also works well on woodcock.