Cut sage hen into serving pieces, slicing breasts to 1/2-inch thickness. Create mixture of flour, salt and pepper.
Remove breast bone from dove and place meat in pan or bowl. Pour Italian dressing over breast meat and marinate overnight.
Place turkey on fryer rod and carefully lower into hot oil with rod attachment. Fry for 45 minutes.
Oil turkey and season with your favorite herbs and spices, such as rosemary and thyme or basil, oregano and garlic. Oil brown bag and slide turkey into bag, folding and stapling bag opening.
Place browned duck breasts on top of rice and cover with strips of bacon.
Mix with barbecue sauce and cook in slow cooker for at least 1 hour. Serve on sandwich buns.
Cut breast meat lengthwise in thin strips, about 1/8-inch thick. Mix soy sauce, water, brown sugar, liquid smoke flavoring, salt and Worcestershire sauce to make marinade.
Weston Canyon Grouse
Sautéed Wild Turkey Breast With Bourbon And Morels