Smoked Whole Quail Recipe
4 large quail - split at the breast
1 lemon - quartered
8 - 12 slices of Bacon
Black ground pepper (fresh ground preferred).
Kitchen twine (aka butcher’s twine)
Start with 4 nice sized quail split at the breast, seasoned with some black pepper.
While smoker is preheating to 220°F, place one lemon quarter inside each breast cavity, fold and tie with kitchen twine.
Wrap in bacon and secure bacon with toothpicks. Place into the smoker at 220°F with some kind of smoke!
Smoke/cook for 3 hours; applying smoke the full time.
Allow to rest 15 minutes. Remove toothpicks, string and lemon prior to serving.