I appreciate all the blogs on Fieldandstream.com, but Wild Chef ends up being the one I actually use most often--trying out or getting ideas for recipes. I had goose leg sliders as well as teriyaki goose wrapped with pineapple and bacon for the Super Bowl. Anyway, I thought I'd send a shot of a recent meal I cooked. Simple but delicious--bacon topped quail broiled in the oven, Brussels sprout halves tossed in olive oil, salt, and pepper, then roasted. I added a side of spinach topped with a pear vinaigrette and pine nuts.