One of these little birds is needed for each serving (only the breasts provide much meat). They are rich, brown, and tender and taste of the seeds and berries of the forests where they live.
Hang the birds for a day or two, then pluck and clean them, reserving the livers. Stuff the birds with pared apples, rub them with butter and pepper and wrap each in a strip of bacon. Roast them in a 375 degrees F oven, basting occasionally with a little brandy for about 45 minutes. Serve them with wild rice and carrots and the livers, sautéed in butter.