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Grilled Quail Recipe

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This recipe for Grilled Quail, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon Chiquet
Added: Saturday, August 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 Quail (fully dressed)
2lbs. Smoked deer sausage
1 lb. Thick sliced applewood smoked bacon
1 White onion
2 to 3 tbsp of your favorite Cajun seasoning
10 toothpicks

Directions:
Directions:
Pre-heat your grill to 350 degrees. Soak the toothpicks in a bowl of water. Cut the smoked deer sausage the same length as the depth of the quail cavity. Peel and cut the onion in half, then separate the layers. Wrap one layer of onion around each piece of sausage then insert inside of the quail cavity. Season to taste with cajun seasoning on the outside of the quail, then wrap with the bacon and secure with the toothpick.
Place the quail on the grill and cook until the bacon is crisp and the internal temperature of the sausage reaches 160 degrees. Remove the quail and let them rest for 5 to 7 minutes. Remove the toothpicks and serve.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can substitute any smoked sausage for the deer sausage but I find that the deer sausage is not as greasy. The bacon will not allow the quail to dry out.

 

 

 

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