that is a very nice recipe. i call my recipe beer can quail. first i rub lemon juice over the quail, then season the quail, with a rub consisting of salt , pepper, tumeric, coriander, and spices of your choice. refrigerate for an hour or so. i use a stainless steel condiment cup, fill it with beer, stand the quail up over the little cup, on the grill. i prepare a marinade in a spray bottle, which consists of 1/3 redwine vinegar, 1/3 olive oil, and 1/3 apple juice. while the quail is cooking you spray it often with the mixture. while it is grilling i cover it with a stainless steel, clean, water bucket, like the ones my dogs drink water from. because it stands up on the grill, it cooks up nicely and evenly. we have cooked it right over a campfire as well. it is really good!

It made me hungry just reading about it. I would love to give it a try.

I forget the exact recipe, but this is close. 1/4 cup of honey mixed with dijon mustard, spooned over the birds then sprinkled with chopped pecans. In the oven at 350 for about 30 mins.

For my money, quail is the best eating bird in the world. Roasted, and fried whole are my favorite ways to enjoy them.

Thet looks My-T-Good. I can smell it now. I cook quail, grouse,pheasants, and steelheads the same way. Chop up a large handful of green onions, sweet onions, tomato, garlic, mushrooms, and serrano peppers for each bird or fish. Sautee all in butter and salt until golden brown. Serve bird/fish covered with mostly sauteed veggies, cover potatoes with mostly butter that it cooked in. Very chill Loganberry wine. It always helps to have a few beers beforehand.

If I was gay I think I would ask you to marry me. Get in my belly!!!! That looks and sounds outstanding.

Looks great!I dont have any for quail but do for pheasant and ruffed grouse.The bobwhites here in NY are stocked by the state in long island a long drive for birds that will fly low not far or hard or if at all.The pheasant recipe that will work on many birds is a rosemary onion stuffed pheasant.Two pheasant cleaned body cavity washed.Two large onions chopped and stuffed into the bird with a tablespoon of margerine or butter with a little salt and pepper.Rub the outside with olive oil and add rosemary on top of breasts.Bake at 350f for 50 to 1 and 1 half hour depending on size of bird and amount of stuffing.This works well with grouse and will with quail.You can even grill them at same temp but remember to adjust cooking times to size of bird.This was a recipe that I got back in 2001.Another that works well on many birds is pheasant parmesan.4 boneless pheasant breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:
Whisk together the egg and milk. Dip the pheasant breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the pheasant in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set pheasant in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.I also cube the rest of the bird brown and bake in the sauce at times cook favorite pasta
dont rinse add sauce with cubed pheasant to unrinced hot
pasta,separate into serving portions top with pheasant
parmesan and more sauce.These two and many more I have
will work on many species of wild game.Always looking for
more thanks Dave.

This reminds me during my Caribou and Moose hunts my friends would wonder why I carried my Ruger Mark II, dinner I replied, Grouse! Don’t need a shotgun, your within 7 to 10 feet an easy head shot. YEP! Fresh grouse cooked in tinfoil over a camp fire with onions and wrapped in bacon, YUM! YUM!

That sounds mighty tasty, kelmitch. Will have to try it. -d