One way to get through the off season blues is to reward yourself with the game you brought home during hunting season, and that is just what we did this past Mother’s Day weekend. Without a second thought, I chose quail to be the centerpiece for our special dinner. It was even more special as I brought these beautiful game birds back from my hunt at George Hi Plantation in February which was my first all-female hunt weekend.
I wanted to put together a beautiful dinner for my mother-in-law, Dotsy who knows her visit to our home is likely to include a game dinner prepared with a traditional southern flair. She loves it when we use the lovely china she gave us years ago, so it made it a lot of fun to indulge her! My husband and I decided the menu would consist of bacon wrapped quail, cheese and garlic stone ground yellow grits casserole, and grilled asparagus. To make it more festive and to set the mood I chose napkin rings made with lifelike birds and rustic leaf mats. The inspiration to make the meal as beautiful as possible is the genuine appreciation I feel having been the provider of the food. I know the table setting is not perfect and I plated the quail without removing the toothpicks. However, I wanted to share the experience with you and hope you enjoy it for what it is.
Below are the instructions for how we prepared this meal. Hope you enjoy!!
Preparing the quail:
Set the oven to 375 degrees.
Rinse and pat dry the dressed quail.
Salt and pepper the cavity and outside of birds.
(Optional) Place a jalapeño pepper cut in half in the cavity.
Wrap the birds with a thick quality bacon strip.
Take a large toothpick (which has been soaked in water) and secure the bacon.
Lightly mist the birds with olive oil or brush with melted butter.
Bake the quail at 375 degrees for 15 – 20 minutes.
Turn the oven on broil and continue browning 5- 6 minutes or browned to your taste.
Remove the quail from the oven and let rest for 5 minutes.