Trapper John
Well-Known Member
So I investigated an alternative. Duck wings and thighs from a mallard I shot last year and two dove that came out of my millet field. The wings and thighs got braised in that funny looking orange mix consisting of white wine, garlic, honey, salt, smoked paprika, rosemary, and some other stuff I thought would work and the dove got brushed with it once it all hit the little grill. I threw on some pecan wood for smoke for good measure. Turned out acceptable.
