Keep it simple....as with most all wildfowl, dont over cook it. Keep sharptails medium rare and its filet mignon. No soaking, spices or marinade needed. Pair your sharptail with a nice strip of center cut bacon, roll up the filet with the bacon, skewer, and grill over charcoal until the bacon is done. Couple the finished filet with a good porter or chocolate stout and your good to go. Ive been eating them this way for the last month. A perfect side would be oven roasted rosemary-garlic potatoes. Ive got several more ways that I make sharptails, another family favorite is creamed sharptail (very similar to beef stroganoff), fajitas, etc.
