Melt 1/4 cup butter in a medium skillet over low heat. Add the mushrooms and onion and cook until the mushrooms are browned. Remove from the heat. Reserve 1/4 cup of the mushrooms ...[Read More]]]> Bring the water and salt to a boil in a medium saucepan. Add the rice and cover. Boil for 20 to 25 minutes.

Melt 1/4 cup butter in a medium skillet over low heat. Add the mushrooms and onion and cook until the mushrooms are browned. Remove from the heat. Reserve 1/4 cup of the mushrooms for garnish. Combine the remaining mushrooms and onion with the wild rice and 1/3 cup melted butter in a bowl. Toss gently to mix. Stuff the rice into the cavity of the quail (you will likely have leftover rice). Wrap each quail with bacon. Place in an ungreased baking dish. Bake at 375 degrees for 1 hour. Serve with any remaining rice and reserved mushrooms. Makes 8 servings.

Ingredients

3 cups water
1 teaspoon salt
1 cup wild rice, rinsed
1/4 cup (1/2 stick) butter
1 1/2 cups sliced mushrooms
2 tablespoons chopped onion
1/3 cup (about 5 tablespoons) melted butter
8 quail
8 slices bacon

Combine the salad dressing, white wine Worcestershire sauce, soy sauce, red wine and lemon juice in a large glass dish and mix ...[Read More]]]> Bring a large pot of water to a boil with the crab boil and green onions. Turn off the heat and add the quail to the pot. Let stand for 15 to 20 minutes.

Combine the salad dressing, white wine Worcestershire sauce, soy sauce, red wine and lemon juice in a large glass dish and mix well.

Remove the quail from the liquid. Wrap half a piece of bacon around each quail. Arrange two quail on a skewer, alternating with mushrooms, bell peppers, onion chunks and cherry tomatoes. Repeat the process for the remaining skewers. Place in sauce and refrigerate, covered, for 8 hours or more.

Grill the meat and vegetables, sprinkling with Creole seasoning, basting with marinade and turning at least once. When the bell peppers are tender, the quail will be ready to eat. Makes 24 servings.

Note: For the best-looking, most evenly cooked quail, tie or skewer the legs together before cooking. A wooden pick works well for this.

Ingredients

1 (4-ounce) package (2 bags) crab boil
4 green onions
24 quail
1 (16-ounce) bottle Italian salad dressing
1(10-ounce) bottle white wine Worcestershire sauce
1/4 cup soy sauce
1/4 cup red wine
juice of 1 lemon
1 pound bacon slices
24 mushrooms
4 bell peppers, cored, cut into chunks
2 onions, cut into quarters and separated into chunks
24 cherry tomatoes
Creole seasoning