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.
I used white wine because I didn’t have any champagne. The wild quail were perfect this way. Great recipe.