You asked for some chuckar/quail recipies. I only have a few for the grill, and a bunch for the stove top and oven. So I'll give you the grill ones, if you want more, let me know and I'll hook you up. Nukem, is the name of my 5 year old German Shorthair Pointer, I thought that would be a cool name on a BBQ board.
Margarita Chuckar/Quail Phesant.
If you got big birds quarter them, if they are quail half them. I use whole birds, plucked, I work to hard to get wild birds so I believe in using everything even on doves... OOh, gots ideas on them also!
Anyway. Put your birds in a non-reactive bowl filled with either homemade or store bought margarita mix. (tequilia optional. One for the birds, two for me ) Toss in a cup of diced onion and two or three crushed cloves of garlic and some fresh ground pepper. Let this marranade for 6 hours, preferably 24.
Pop on your grill and over a med heat probably 15 min each side depending on how big your birds are. You may want to use a meat thermomiter. You can bast the birds with butter/garlic white wine (1 to 1 ratio on the butter white wine and as much garlic as you can take) if they are skinless to keep in some moisture.
Any BBQ chicken recipie will work well also.
Doves, or ducks.
Soak them in terriaki sause for a few hours, then get a knife and cut the meat along the breast bone so it is lifted up a bit and instert a sliver of seeded jalapino under each breast. Then wrap in bacon secure with tooth pick and toss on a grill for just a few minutes each side till the bacon starts to get crispy. (ducks longer cause they bigger, you may want to put them on indirect heat just so the meat gets cooked through a little more, however I like duck and goose rare) These are great appitisers! Most people really like them.
Let me know on the oven/stove top deal.
Where in So. Pa are you? My G-Pa has a farm in Williamsport. I shot my first Canada Goose this winter in Camp Hill.