Unfortunately, due to my leaky gut situation…I’m currently allergic to beef. I know, it’s sad I’ve been craving a big fat burger and an even bigger ribeye steak for the last month.
However, this does mean that we’ve been experimenting with different game meats. We eat a lot of bison, venison, and turkey. Tonight we tried quail for the first time. Mr. Rogue has been trying to bag quail for a couple years now on his regular hunting trips and these little buggers are illusive. When I stumbled across a stack of quail at Sprouts I snapped them up immediately.
I wasn’t sure how to cook these tiny birds at first but I decided that a bird is a bird and I made them the same way I would make a cornish game hen. I decided, since I need to take it easy on black pepper too, that I’d add a little cayenne pepper and they turned out pretty tasty.
- Four cleaned quail
- 1 tbs of extra virgin olive oil or your favorite oil
- 1 tbs of salt
- 1 tbs of cayenne pepper
- Pre-heat oven to 350*.
- Place the quail in a Pyrex baking dish.
- Drizzle olive oil over quail.
- Sprinkle salt and cayenne pepper over birds to taste.
- Bake for 30 minutes.