aquaholic
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Posts: 119
Registered: 9-2-2006
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...here's one that I have enjoyed many times...
...take the quail breast with back intact...
...insert a 1.5" (or so) piece of sausage (your choice of any in the 1" dia. range)
...wrap with bacon
..secure with a bamboo skewer
...barbeque...preferably, on a Traeger for the great smoke flavor
...enjoy Pacificos before, during, and after the meal...
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BirdDog
Nomad
Posts: 182
Registered: 3-9-2007
Location: Iowa
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Mood: Desperate to move to Baja
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One I like to use on wild game from deer to fowl is:
I marinate the meat in Italian dressing
then I butterfly the meat and put jalepeno slices in rool up and wrap with bacon. Throw them on the grill and enjoy.
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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Use a microscope when inserting sausage and wrapping bacon
| Quote: | Originally posted by aquaholic
...here's one that I have enjoyed many times...
...take the quail breast with back intact...
...insert a 1.5" (or so) piece of sausage (your choice of any in the 1" dia. range)
...wrap with bacon
..secure with a bamboo skewer
...barbeque...preferably, on a Traeger for the great smoke flavor
...enjoy Pacificos before, during, and after the meal... |
Like...How many of those make a meal...67? 
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aquaholic
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Posts: 119
Registered: 9-2-2006
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...DAVE:...that's why you have to add the sausage and the bacon...
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bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
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My daddy always stuffed them with wild rice, covered them in mushroom soup(yuck) and baked them for an hour.
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Slowmad
Nomad
Posts: 243
Registered: 3-24-2005
Location: Alta California
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Render down some pork chorizo.
Add finely cubed garlic bread and incorporate.
Stuff birds.
Crush some Mexican oregano on top.
Bake for about 35 minutes at 375.
Serve with vaquero beans, Tecate, and any decent reposado.
The only requirement for love or chorizo is confidence.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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Quail and dumplings are yummy!Quail are hard to beat if you can get 'em
tender.
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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I dont have it but if you can get the one from Rey del Sol for the one in the plum or prune reduction, it's damn good!
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Bajafun777
Super Nomad
Posts: 1103
Registered: 9-13-2006
Location: Rosarito & California
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Mood: Enjoying Life with Wife In Mexico, Easy on The Easy
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We use to soak them first after cleaning them in some salt water over night, then we would wash them off and start our process. We always had garlic
cloves in a jar with oil and then would use this as we spread in on the quail. We then used some cracked pepper, a little hot red pepper, wrapped in
bacon and used some box stuffing just to make a meal out of it and you can bake at 350 (preheat oven) for about 35-45 minutes but remember to cover
with tinfoil and check on them as every oven is different. Cook them to your desire taste and remove keep checking on them at the 30 minute limit,
some people like them moist some dry. You can also BBQ this way but keep the stuffing out and do it in the oven then serve seperate or put inside the
quail you BBQed over the grill, your choice.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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No quail in these parts, plenty of grouse.  For some reason or another
quail taste better than grouse, probably has something to do about their diet.
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