Champagne Quail

Recipe courtesy of O’Neill Williams and O’Neill Outside.


  • 12 quail (or chicken breast)
  • 2 Tablespoons poultry seasoning
  • 12 strips of bacon
  • ¾ cup melted butter
  • 2 cups champagne


Set the EGG for indirect cooking at 350°F/177°C.

Clean the quail and pat dry. Season with poultry seasoning. Wrap bacon around quail; secure with toothpicks. Melt butter in a Drip Pan; add quail and champagne to the pan. Cover pan securely with aluminum foil, place on cooking grid and cook for 20-25 minutes or desired internal temperature is reached.

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