What wild game are you serving for the holiday?

Grilled quail breasts Italian style

Bone in, full breast pieces. Flatten them out with a meat mallet or I use a small cast iron pan.

Salt/Pepper/extra virgin olive oil, chopped rosemary.

Grill over hot charcoal bone side down until about 75% cooked then flip to meat side to finish and give them color.
 
I had some Pheasant breasts and thighs ready to go. But when I started looking at recipes, we were always short some ingredient. So, I soaked them in Worcestershire sauce and apple sider vinegar. Salt, pepper, garlic powder. Seared in a cast iron skillet with some olive oil. Then sliced an onion up in it, covered and simmered until onions were done. Scalloped taters, Brussel sprouts and a cold beer. Not bad if I say so myself.
 
You must log in or register to reply here.
Back
Top