For the quail:
Put all ingredients in
Rinse quail well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight.
Drain quail, reserving the marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes.
Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quail are deeply coloured and crispy, 10 to 12 minutes more.
Serve.
arinated ingredients.
Put the quail in a large heavy-duty
Rinse the quail and pat dry.
Place
Rinse quail thoroughly with cold water. Pat dry. Place a jalapeno pepper into body cavity of each quail.
Wrap 1 bacon slice around each quail and secure with a wooden pick. Place quail in a large shallow dish.
slice of ginger. Place quail in a tight fitting saucepan
Combine butter, garlic powder and salt; brush on all sides of quail.
Wrap 1 slice bacon around each quail; secure with wooden picks.
Marinate quail breast overnight in Italian dressing.
Split breast on both sides of bone; stuff with the jalapeno pepper slices.
Drizzle mixture of melted butter and picante sauce over each breast.
Wrap 1 slice bacon around each quail; secure with toothpick.
Wrap in heavy foil.
Bake for approximately 2 hours at 300\u00b0.
Best results when put on smoker or pit for 2 hours.
but will lose the char-grilled flavor), until cooked through, turning
Marinate quail in Italian dressing for 3 to 4 hours.
Wrap in bacon.
Secure with a toothpick.
Cook over medium fire until bacon is done (20 minutes).
Start wood or charcoal fire or preheat gas grill or broiler.
Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.
ceramic bowl. Add the quail, and turn to evenly
large bowl; place quail in bowl and toss to
nd salt.
Cook the quail eggs in the small pot
Marinade the quail with yougurt and all spices
queeze juice from lime & place quail in bowl; toss with lime
clean flat surface, lay quail flat: season inside of each
tie the legs of the quail together with kitchen twine.
Spread the quail open and pat dry with
Season quail inside and out with salt