gb6491
Single-Sixer
October 2nd is opening day for Gambel's quail here in Arizona!
My fence seems to attract them (I previously posted a photo of some resting in the shade on it); these were hiking along the the top of it yesterday:
* 8 quail, dressed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8 bacon slices
* 2 tablespoons butter or margarine, melted
(optional) Louisiana Hot Sauce
Preparation
Sprinkle quail with salt and pepper (if desired, Hot Sauce) and wrap with bacon slices. Place, breast side down, in a roasting pan. Brush with melted butter.
Bake at 425° for 10 minutes; reduce heat to 325°, and bake, covered, 40 to 45 minutes or until done. Let stand 5 to 10 minutes before serving.
Alternately:
Sprinkle quail with salt and pepper, (if desired, Hot Sauce) and wrap with bacon slices. Slap some butter on them and wrap individually in two layers of foil.
Stick them in the embers of a camp fire and pull them out when a tooth pick passes into them easily.
Regards,
Greg
My fence seems to attract them (I previously posted a photo of some resting in the shade on it); these were hiking along the the top of it yesterday:



* 8 quail, dressed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8 bacon slices
* 2 tablespoons butter or margarine, melted
(optional) Louisiana Hot Sauce
Preparation
Sprinkle quail with salt and pepper (if desired, Hot Sauce) and wrap with bacon slices. Place, breast side down, in a roasting pan. Brush with melted butter.
Bake at 425° for 10 minutes; reduce heat to 325°, and bake, covered, 40 to 45 minutes or until done. Let stand 5 to 10 minutes before serving.
Alternately:
Sprinkle quail with salt and pepper, (if desired, Hot Sauce) and wrap with bacon slices. Slap some butter on them and wrap individually in two layers of foil.
Stick them in the embers of a camp fire and pull them out when a tooth pick passes into them easily.
Regards,
Greg