Something about quail and smoked rice... has to be one of my favorites. :)
So simple to make but the kiss of hickory smoke adds just the right touch.
I add minced scallions and chicken stock to the wild rice blend...
Season the quail with a light sprinkle of Tatonka Dust...and wrap in bacon.
Into the Big Poppa drum smoker at 325F with a bit of hickory..
The rice smokes uncovered until the broth is absorbed, then I remove the pan, cover and let it sit until needed.
The quail are ready in about 45 minutes.
So simple but so tasty. :)