Discussion in 'Poultry' started by kojo, Oct 5, 2007.

  1. kojo

    kojo Newbie

    I finially got a day off and i thought about smoking some Quail for the first time. Should i wrap bacon across them to keep them from drying out, or maybe a butter and herb to brush on. Anyone got any good advise or a secret recipe.
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Never done any before, but I suspect the bacon would be a good idea since they are so lean from what I have heard.

    Here is a recipe I pulled off another forum that I am a member of, hope it helps..........

    Being that I think this is one of the best quail dishes I have done I thought it required it's own seperate response.

    Quail with Andouille Pudding

    2 tbl Vegetable oil
    1 lb Andouille sausage finely chopped
    1 cup Chopped onions
    1/2 cup Chopped celery
    Salt to taste
    Freshly-ground black pepper to taste
    2 tbl Chopped garlic
    5 Eggs
    1 cup Heavy cream
    3 cup Milk
    8 oz Grated white cheddar cheese
    1/2 cup Green onions chopped
    8 cup One-inch cubed white bread
    12 quails - (to 16) wings clipped.
    and split down the breast bone
    1 tbl Finely-chopped fresh parsley

    Preheat the grill.
    In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery.

    Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool.

    In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions.

    Preheat the oven to 375 degrees.
    Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving.

    Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often.

    To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quail on top of the pudding.

    The Andouille pudding can also take the form of infused grits. Anything is possible. I think I also have served this once with mashed purple potatoes...
  3. kojo

    kojo Newbie

    Thank ya sir this looks great.

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