My kids used to love sitting around the campfire and making these things. They would have two pie irons going all the time. Often times we didn't have Pepperoni and they would use ham or other meats and mushroom pieces. Cooking time will vary from 3-5 minutes usually. Be sure to turn often and check the bread often after 2-3 minutes. Once your iron is hot they will cook quickly.
I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.
Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.
My neighbor Steve and his girl were experimenting with a baked chicken recipe and came up a little gem I think. It creates for a really moist chicken without using a brine but with almost the same results. Hope you enjoy it much as we did. If you eat legs and wings with your fingers...have some napkins handy. *s*