chicken, grain fed chicken of the morning. Just kidding. A bit like quail.
To prepare the bird place it breast down. With kitchen sears remove the backbone by curring on either side. Flip the bird over and give it a good smack on the breast which breaks the breast bone and the bird now lays flat.
Fold the wings back and under and they will stay in place and not flop around. Make a small cut at the birds bottom and pass the end of the drumsticks through the cut and they will stay in place. Season with salt and pepperer and BBQ.
You can also cook like garlic chicken. Rub down with butter or olive oil. Put about 4 or 5 cloves of garlic in the cavity and some lemon juice. Truss the bird. Toss about 10 cloves of garlic in the bottom of a dutch over. Place the birds in the dutch oven (they are small so you will need a few). Sprinkle with salt and pepper and lemon juice. Cover the dutch oven and put in a 350 oven. Depending on the size, example a broiler size chicken is about 1 hr with lid on and about 20 minutes with lid off to brown.
Note. Game meat is lean so a few slices of bacon over the breast helps a lot.
SOme folks will cut the bacon into tiny bits and shove it under the skin over the breast and drumb sticks. Since game birds can be small its easier to just cover the bird with slices of bacon. The bird is done, just like a chicken, when the leg removes easily from the body.
Its important to clean the body cavity well with cold running water but be sure to dry the bird inside and out before cooking.
Hope this helps.