If someone in your family hunts wild game birds, you are fortunate for game birds are at their best smoked.

Ingredients:

6 – 8 small game birds (dove, quail, squab)
Dijon mustard
Salt and pepper
Bacon

Prepare birds and split in half.  Brush birds with a heavy coat of Dijon mustard, season and wrap with bacon.  Secure bacon slices with toothpicks.  Arrange birds on several pieces of heavy-duty aluminum foil, place on smoker grid and smoke.

Charcoal:  Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 1 – 2 hours.

Electric:  Use 3 quarts hot water, 2 wood sticks and smoke 1 – 2 hours.

Serves 3 – 4