>This is my very favorite way to prepare quail for the table. It’s not very original, but it’s delightful on the palate! I let my birds age in the bottom of the fridge for 5 days before I consider eating them.
Merry Christmas to ALL!
Fillet breasts from the bone
Costco Maple Smoked Bacon +/- Jalapeno
Smoked for 30 Minutes with Hickory and Apple Wood
Grilled until the Bacon’s Cooked
6 Comments Add yours
>Makes me hungry — If you can imagine being hungry after yesterday’s food fest!Happy new year to you, Shawn.
>That looks like good eating. That might work with some of my birds.
>Do you gut them before refrigerating? I have never let the whole bird age……….just the breasts and I’d guess I’m not doing it right.Dale
>Dale…The only birds I gut are sage hens…which I do fairly soon! As long as the birds aren’t too shot up or the dogs didn’t use them as squeekie toys, I don’t clean them for 5 days!Shawn
>That sure looked good. I imagine there’s a bit of a race to see who get’s the bacon. I used to do ducks in a similar way and the crispy bacon was almost as good as the duck. Thanks for the great photos, and I really enjoy reading your stories.
>Terry…Thanks for your comments! They are extremely good cooked that way!I really enjoy reading your blog too! Happy New Year to all!Shawn