Quail Texas Style

12 quail, plucked (whole, not breasted)

1 large onion

3 medium jalapeno peppers, fresh or canned

12 strips of thick bacon

1 (16 ounce) bottle Italian dressing, oil variety

12 round tooth picks

Wash quail thoroughly in cold water, making sure all feathers are removed and body cavity is clean.

Cut onion in half lengthwise, then slice onion lengthwise into slices one fourth to three eighths inch thick. Slice jalapeno peppers lengthwise into quarters and remove stems and seeds.

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 (try to cover as much of bird as possible), then pin it in place with a tooth pick (works best with tooth pick completely through bird).

Place all stuffed wrapped quail in a large mixing bowl and pour Italian dressing over them. Mix birds with dressing, making sure that each bird gets covered by dressing. Let quail marinate for two to three hours in your refrigerator, stirring birds in dressing about once each hour. Remove quail from marinade and grill over an open fire (hickory or mesquite is great) for 30 to 45 minutes (can also be cooked in a smoker type grill, but allow birds to cook about three times longer). Make sure quail are completely cooked, then serve immediately.

All you have to do now is remove toothpicks and enjoy some great eating. This goes great with some roasted ears of corn and a tossed salad.

Copyright 1998-2014 Stephen Ricciardelli