quail are on my top 3 for sure.For white meat ruffed grouse or mtn quail. Dark meat, snipe, no question for me. It’s right between five and teal flavor wise
Tear the thigh/drumstick right off doves and stack them on a skewer. Hearts too.I’m in the camp that good birds don’t require sauces and other masking to make them good. To me good eating birds get dusted with flour, salt, and a little pepper and gently fried in lard.
Quail, grouse, pheasants, and doves get done this way at my house, on the bone for dove and quail. Don’t overcook and don’t forget the legs on grouse, pheasant, and quail.
I’m sure I’m in the minority but I’m a dark meat guy and I’ll take a dozen doves or 3 spruce hens over the others. Although Ruffed grouse or ptarmigan may be the perfect balance of not too dark but not white meat either.
Not exactly upland but a Dove breast wrapped in bacon and a jalapeno, placed
on a skewer and grilled is pretty dang good.
Turkey aint bad neither.
Never had a chance at those on the list.
Grouse may be some fine eatin, but we dont have em down here,
I can do pretty well with the Dove in my backyard though.
And they're only maybe 150' from the grill on the back porch.