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Monday, November 19, 2012

Hickory Smoked Quail and Wild Rice

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. :)


pid said...

yummy yummy. this made my night. haven't been able to hit the fields yet this year which means i've not had any of my favorite wild game. i usually breast them out and fry but this looks and sounds like one to try. how are the legs like this? i'll often give the breasts to everyone else if i get to keep all the legs because they're sooo good.


cowgirl said...

Pid it's good to see ya. :)
Hope fall is treatin' you well.
The quail legs are my favorite moist and tender.
Not very big but very tasty. Kind of like shrimp. :)
I hope you have great hunting this season and have a great Thanksgiving.
Thanks for stopping by!

LindaG said...

Thank you!
Looks fantastic, too!

I do read but don't comment so much, sorry. the word verification is annoying with my small laptop an bifocals.

Happy Thanksgiving!

David said...

That one looks like a member of the Rockettes!

cowgirl said...

Linda Thank you! I understand too... my comments have slowed down due to the changes on blogger. I still read and enjoy your posts too. Hope you had a safe and happy Thanksgiving! :)

cowgirl said...

lol David, Thanks!
Hope your Thanksgiving was great! :)