Gave the vitals for the shotgun above already.
The recipe is an easy one and works with pheasant and chuckar, too.
I simply cut up the birds like a chicken and place them in a shallow roasting dish, pour Campbell's cream of mushroom soup over them, add white wine and sherry, Mushrooms, tarragon, a little Old Bay if you like it, dash of onion and garlic powder to your taste, pepper...No Salt, the soup has enough...and marinated artichoke hearts. Roast covered in medium oven for 45-60 minutes, depending on how big a mess you made and take the foil off the last ten minutes. Add sherry and/or white wine as you like for your taste and water or milk if it starts to get dry during cooking.
I sprinkle parsley over it before serving. Its great with a wild/brown rice pilaf side. I like a Pinot Noir with it, but it is also very good with a Riesling.
...or beer.