Barbecued quail Southwestern style from Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast (page 165) by Hank Shaw

  • cider vinegar
  • tequila
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pheasant, turkey or rabbit for quail; lard for butter; mesquite bean syrup or prickly pear syrup for honey; and pequin chiles or hot sauce for ground chiltepin chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute pheasant, turkey or rabbit for quail; lard for butter; mesquite bean syrup or prickly pear syrup for honey; and pequin chiles or hot sauce for ground chiltepin chiles.

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