Bacon ‘n Quail

Name: Bacon ‘n Quail
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Ingredients: 8 birds of your choice.; 500 grams bacon.; ½ cup Italian salad dressing.; 1 tablespoon paprika.; 1 teaspoon ground sage.; ½ teaspoon garlic powder.; Salt and pepper to taste.

SpotX Wild Foods Recipe from Judi Chatterton
Prep:12 hours Cook:40 minutes Difficulty:1

Ingrediants:

8 birds of your choice.
500 grams bacon.
½ cup Italian salad dressing.
1 tablespoon paprika.
1 teaspoon ground sage.
½ teaspoon garlic powder.
Salt and pepper to taste.

Directions:

Marinate birds in Italian salad dressing overnight.
Remove and pat dry with paper towel.
Season with paprika, ground sage, garlic powder, salt and pepper.
Wrap each bird with bacon slices, secure with toothpicks.
Place the birds on a medium-hot barbecue, bacon seam-side down.
Cover and cook for 15 minutes.
Turn and cook another 15 minutes.
Test bird with a fork, if it is not tender cook an additional 15 minutes.

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Quail and Gravy

Quail
Quail We have two species of quail in New Zealand, the bobwhite quail and the California quail, with the latter the most common.
California quail were introduced to Nelson in 1865 and after a stuttering start they flourished and spread throughout New Zealand. Populations of quail became so large that thousands of birds were canned and exported to England. They are powerful short-distance fliers that can glide for long stretches. They are more common in drier areas and prefer scrub, pine trees and riverbed vegetation.