Stumbled onto these today doing some reaserch. IF, I get some in the bag this weekend I'm gonna try them out and let ya know how yummy they is:

QUAIL KABOBS
2 quail, deboned
1 large bellpepper
8 mushrooms
1 small to medium onion
1 can pineapple chunks or fresh pineapple
8 cherry tomatoes
1/4 lb. bacon
your favorite seasoning or marinade
Debone whole quail by fileting out the breast, wing, and
leg muscles. Cut meat into about 1" cubes. Wrap each
piece with half a strip of BACON. Cut bellpeper, onion,
and pineapple into about 1" chunks. On each skewer
place 2-3 pieces of wrapped meat, 2 mushrooms, 2 pieces
of onion, 2 cherry tomatoes, 2-3 pieces of bellpepper,
and 2 pieces of pineapple. Alternate the pieces when you
put them on the skewer and make sure that no piece of
meat or tomato is an end piece (the meat will dry out,
and the tomato will fall off). Season or marinade the
kabobs to your liking. Place over coals and turn every few
minutes until done. Serves 2.

QUAIL VINO
2 quail per person
Sliced mushrooms - at least 2 cups
1/4-1/2 cup chopped green onions
Wild rice
2 tbsps. lemon juice
Salt - to liking
Ground pepper
Dry white wine - at least 1 cup
1/2 cup butter or margarine
Brown plucked quail in butter; remove from pan and set
aside. Saute mushrooms and onion in pan. Place quail,
mushrooms, and onion in a shallow pan and cover with
heavy-duty aluminum foil. Bake at 350° for 40 minutes.
Remove foil and add wine, lemon juice, a little salt, and
pepper. Cook for another 15 minutes or until brown,
basting often. Serve hot over cooked wild rice.

Them recipe's is making me super-hungry...I could prolly eat my weight in this stuff. (insert tummy growling icon here (BURP ).... C'MON SATURDAY!!!

Had one feller left over, or 3/4's of him, I ended up slucing a little. Thought he was gonna run for it so he got popped.... so I thought I'd try something new.

Soaked him in worcestershire sauce for a bit after aging a couple of days.

Then, got a small pan medium hot and added 3 tbl spoons of Wesson oil and the worcestershire sauce. Plopped him in there and let it brown covered. Not too long. Pulled him out, patted the oil off and cleaned the pan. Then, dumped in some Pace medium salsa then plopped him on it. Simmered for 15 mins or so covered, low heat, spooning the salsa on him now and then.

Served with rice with the left over salsa poured on it and, veggies.

The lil bird came out tender and very juciy, way better than BBQing. Wish I'da had 10 of them. Now I'm outta cirtters . Gotta go get some more....

STOVES.....STOP IT MATE....I'm droolin' all over me keyboard.

Not sure where to find quail out here...I know we got 'em....but dunno where they are...and they are too expensive to buy at the Butcher's Shop.

Cheers, Vince

I don't call 'em Grey Ghosts fer nuthin'.

Key word:

WATER.

After breakfast the'll be looking for some. Intercept and enjoy the pandamonium.

Listen me old son, what time do you want me there?

I'll bring Canadian beer.

Me or Vince?

I start kicking bushes around 8'ish.

And bring Coors fer cryin' out loud.

You need a man's beer, Coors is fed to babies in Canada no alcohol.

Premium Canadian beer has 7% and I find that a little light.

Alllllrighty then!

Everclear it is!



Like Vince says....beer is beer, and beer is good! (so long as it aint that foofey skunky crap.... I draw the line at the stuff.... )