Camp Fire Quail

Having been blessed to have hunted all the species of Quail from Arizona to South Carolina, over the years I have had ample opportunity to sample Quail cooked many different ways. Through trial and error I have been able to invent one of my favorite dishes, “Quail Jon”, which I would like to share with you.

The ingredients are Quail legs, however, Dove, Bull Frog, Teal or Woodcock legs can be substituted, but I find large Duck, or Pheasant, legs too tough, and, depending on how many legs, one or two jalapenos, sectioned into 1/8 inch slices, sliced garlic pods or a copious amount of Garlic powder, ½ to one full stick of butter (no margarine!) and lemon/lime juice to taste. Remember, you can’t use too much garlic or jalapenos.

Clean and wash the legs and prepare your ingredients. Be sure to wash your hands thoroughly after slicing the jalapenos! Melt the butter in a cast iron skillet, and when melted, add all of the ingredients at once and simmer, covering the skillet with a lid, for 15 minutes, then stir and turn the mixture, recover and cook until done. Feeds as many as you have legs for. Small legs are very good served as an appetizer, Frog legs can be the main course. Best if served hot, but be sure and eat all of the ingredients!

The sauce; butter, garlic, lemon/lime, and jalapenos, can also be used with small fillets of any white fleshed fish. Speckled Trout, or “Trout Jon” is very tasty prepared this way, but caution, don’t overcook, the fish being done when the meat flakes.

Both Shrimp and mushrooms are “passed good” when prepared with this sauce.