I just finished signing up for my 2011 dove lease and I thought, "hey, I should grill the last of my dove!" Well I dove into my freezer and dug up the last two unidentified ice bergs that I was confident contained last season's dove. I placed them in a large pot of water and began the thawing process. As the ice melted away, I was surprised to find five nice quail in my pot. Huh, I think these are from 2009. Wow they are old! I hesitated for a moment, but I was committed to exert my God given right as an American to grill on the fourth of July weekend. I began the process of preparing grilled bacon wrapped quail (see ingredients and directions below). At the completion of the grilling process, I tentatively took my first bite and was pleasantly surprised with an awesome result! WOW, these are super spicy, bacon wrapped quail and they taste like I shot them this afternoon! God Bless America!
5 whole quail (or whatever you have)
5 pieces of bacon (maple is best)
1 bottle of Cajun seasoning
15 slices of jalapeno peppers (Olive Mountain)
5 toothpicks
Directions: After defrosting quail, soak them in saltwater for 1-2 hours then place them on a plate and sprinkle the cajun seasoning liberally. Then place 3 jalapeno pepper slices on each breast and wrap each bird with a single slice of bacon (use a toothpick to keep the bacon in place once it is wrapped). Pre-heat grill and place on a low indirect heat for 10 minutes (breast side down first) and then turn for another 10 minutes. Remove and cool before eating.
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| They Taste Better Than They Look! |
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