Of all types of wild game, it seems especially common for folks to struggle with cooking small, game birds: pheasants, grouse, prairie chickens, etc. These little birds are often forced to scratch out a meager living in the forest and on the prairie, so naturally they're built to be lean flying machines. The less fat that's on an animal, the more difficult it is to cook—a good rule of thumb, regardless of the species. Game birds are notorious for getting a "dry" reputation, so it's imperative to pay close attention to the methods employed to cook them. Brining and smoking is a great option for retaining moisture in birds, and naturally, bathing them in a hearty soup will also help the cause. I shot my first limit of prairie chickens late last fall, and they were laid to rest in this off-the-cuff creation (the recipe will also work great with grouse and pheasants).