By David DiBenedetto
I’m often asked about the perks of owning a gun dog. The answers are legion, but one of the best is that I hunt more, which means more wild-bird dinners. During the season, and long after, our menu ranges from dove to ducks, and most recently quail.
As I’ve said before, I’m no chef, but my wonderful wife is a maestro in the kitchen. So I turned these birds over to her. Jenny found a recipe in a new cookbook by Chris and Idie Hastings of the Hot and Hot Fish Club in Birmingham, Alabama. Chris, whom I’ve met briefly, is a bird hunter and a dog guy—the good chef prefers setters. He’s also one hell of a cook. For our meal, Jenny handled the prep and the sides (in this case, roasted winter veggies and couscous) and I manned the grill. Here’s how we did up the birds: