Game & Fish Dish
JOHN'S CREOLE QUAIL
•
12 Quail, plucked (whole, not breasted)
12 Quail, plucked (whole, not breasted) •1 large onion
1 large onion •3 medium jalapeno peppers, fresh or canned
3 medium jalapeno peppers, fresh or canned •12 strips of thick bacon
12 strips of thick bacon •1 (16 ounce) bottle Italian dressing, oil variety
1 (16 ounce) bottle Italian dressing, oil variety •12 round tooth picks
12 round tooth picks Wash Quail in cold water, making sure all feathers are removed and cavity of body is clean. Cut onions in lengthwise slices. Slice jalapeno peppers lengthwise into quarters and remove the seeds and stems. Stuff each Quail with a slice of onion and a slice of jalapeno pepper. After all Quail are stuffed, wrap each one around the middle with a slice of bacon then pin it in place with a toothpick. (Works best with toothpick completely through bird). Place all stuffed wrapped quail in a large bowl and pour Italian dressing over them. Mix birds with dressing, making sure that dressing covers each bird. Let Quail marinade for 2 to 3 hours in the refrigerator, stirring birds in dressing every hour. Remove Quail from marinade and cook on grill for 30 to 45 minutes. Make sure Quails are completely cooked, and then serve immediately. This goes great with some roasted ears of corn and a tossed salad.
