I accidentally thawed 5 quail thinking they were 2 pheasants. Since the wife was out of town and I was stuck feeding myself I decided to test out a new recipe. With a cookbook in hand and a call to expert wildlife cook (and regular reader) “Doc’s Mom” I was set.
First I cleaned the quail up and laid them in a baking dish.
Then I added about 10 ounces of beef bullion and 10 ounces of water and covered the quail with bacon.
Then I covered the dish and baked for 3.5 hours at 275 degrees.
Then I removed the cover and baked for 30 minutes at 325 degrees.
It turned out pretty good. The legs have some tricky little bones, but the meat is incredibly tender. I’m eating it with rye toast and spicy mustard. Perfect.
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