Wrapped in bacon always works, on just about everything. If you want to be a bit more elegant, try this:
Pluck and clean the birds, leaving the skin intact. Wash and pat dry. Rub the insides and outsides of the birds generously with olive oil and honey. Stuff the cavities with chopped apples and onions, then tie the legs together to keep your stuffing from falling out of the cavity. If you lightly brown the apples and onions before stuffing, that's even better. Brown the birds on a grill, or slide them into the oven at 325-350 in a roasting pan. The sugars in the honey carmelize nicely and the olive oil keeps them from drying out. You can even wrap these in bacon or just lay a half slice of bacon over each bird if you oven roast them.
