I love to cook wild game birds and also venison. If I have some upland birds with lead pellets and purple flesh from clotted blood, I soak for 48 hours in a covered ceramic pot like you might use to make sauerkraut)-- I dissolve about half a cup of Morton's Kosher salt in warm water, then stir that into about 3-4 quarts of cold tap water, and put the gutted birds, whether skinned or not, into that and let stand for two days in a cool place.

Then I disjoint the birds, and cut away any visible damaged flesh, then marinate for 24 hours in Vernor's ginger ale- pat dry, pepper, wrap in bacon and sweet onion slices (heavy with the bacon) place in a Corning ware glass cooking dish, seal tightly with Reynold's wrap, and place in a 350 degree preheated oven- about 75 minutes- remove, let stand with the foil on for 10 minutes, serve with wild rice and mushrooms and a fine chilled Mosel, Piesporter or Liebfraumilch--wild greens salad and Parker house rolls of course