Ingredients
Wild Quail
- Quail
- Allegro
- Clowney Seasoning
- Bacon
Saute’ Asparagus
- Stick of butter
- Asparagus (Cut off ends and wash)
- Brown Sugar
- tsp Minced Garlic
- tsp Black Pepper
- Bacon
Quail Heart and Liver
- Quail Heart
- Quail Liver
- Butter
- Red Onion
- Clowney Seasoning
- Red Onion
- Yellow Pepper
- Red Pepper
- Cup of Cooked Rice
- Soy Sauce
Directions
Wild Quail: Cut quail into pieces, and soak in allegro for 24 hours. Set aside liver and heart of quail. Sprinkle quail pieces with Clowney Seasoning, wrap with bacon and put into skillet.
Liver and Heart of Quail: Heat butter in skillet and add diced Red Onion, yellow pepper, red pepper, sprinkle with Clowney seasoning and stir, Add liver and hearts and continue to stir. Add Cup of already cooked rice.
Asparagus: Melt stick of butter in pot, add brown sugar, garlic and black pepper. Take 4 or 5 stalks of asparagus and wrap with bacon and place skillet with quail. Pour butter mixture over the top of asparagus and quail. Place in oven heated to 400 degrees and place in oven for 30 minutes.
