Champagne Quail

Recipe courtesy of O'Neill Williams and O'Neill Outside.

Ingredients

12 quail (or chicken breast)
2 tablespoons poultry seasoning
12 strips of bacon
¾ cup melted butter
2 cups champagne

Instructions

Method: Indirect cooking

Equipment: Drip Pan, aluminum foil, toothpicks

Set the EGG for indirect cooking at 350°F/177°C.
Clean the quail and pat dry with paper towels.
Season the quail with poultry seasoning.
Wrap each quail with a strip of bacon and secure with toothpicks.
Melt butter in a Drip Pan.
Add the quail and champagne to the pan.
Cover the pan securely with aluminum foil.
Place the pan on the cooking grid and cook for 20-25 minutes, or until the internal temperature reaches your desired doneness.
Remove from the EGG, let rest for a few minutes, and serve warm.

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