Grilled Quail

Quail
Olive oil
Salt and pepper
Dark Irish Barbecue Sauce

Split quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).

Dark Irish Barbecue Sauce
1 1/2 pints catsup
1/2 cup pancake syrup
2 teaspoons Tabasco
2 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
1 cup cooking sherry
3 tablespoons chili powder

Mix all ingredients. The Dark Irish Barbecue Sauce needs no heating.

• Grilled Quail
• Ground Venison Patties
• Heavenly Dove
• Dry Rub For Game
• Lime Duck
• Possum And Taters
• Glazed Saddle Of Venison
• Venison Roast
• Gray Camp Duck
• Delicious Baked Dove
• Antelope Steaks
• Deep-fried Quail
• Country Style Venison
• Duck Gumbo
• Pheasant Stir Fry
• Mississippi Duck
• Southern Fried Quail
• Pheasant Paprika
• Venison With Sour Cream
• Rattlesnake Chili
• Duck With Orange Sauce (catneon A L'orange)
• Fried Rabbit
• Venison Pepper Steak
• Venison Chops With Wild Rice
• Goose-in-a-bag
• Venison, Moose Or Elk Roast
• Fried Pheasant
• Squirrel Mulligan
• Alligator Sauce Piquante
• Dry Rub For Game Birds