If I shoot it, I cook, eat and enjoy every bite.

OK, one recipe, works with most any medium or larger upland bird-

Fillet breast meat, pound thin, season with a mixture of paprika, salt, black pepper, thyme, onion powder and garlic powder, dredge with flour seasoned with more of the same mix. Saute quickly in olive oil, deglaze pan with some white wine, reduce and whisk in a little butter for a sauce. Or skip the flour part and grill over a hot fire.