Advertisements

Grilled Quail

Quail
Olive oil
Salt and pepper
Dark Irish Barbecue SauceSplit quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).Dark Irish Barbecue Sauce
1 1/2 pints catsup
1/2 cup pancake syrup
2 teaspoons Tabasco� sauce
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
1 cup cooking sherryMix all ingredients. The Dark Irish Barbecue Sauce needs no heating.

Skewered dove breasts
Skewered Dove BreastsDovesLemon pepperOnion powderBaconField dress doves in normal manner. Remove meat from breast bone, both sides, using sharp knife. Impale breasts of 12 doves (24 pieces) on skewer at least 15 inches long. Sprinkle with lemon pepper and onion powder (Upload by user)