Alright, so a couple of weeks ago Krystal and her dad went on a father-daughter quail
hunt. Now if you haven't see that video, click on this link right here. So, now we have the
spoils of that hunt, they got 87 quail on that hunt. Just, it was amazing. Basically,
I have my quail on my pan. I have some bacon. Cheddar jalapeño cream cheese, very important,
and then I have this butter and jalapeño marinade. Now what I'm gonna do with this
is an injection, I'm actually going to inject that into the breast to keep the breast from
drying out so much when I cook them. So we'll start off with that.
Now I've already cleaned this quail really well in the sink and, took out as much of
the shot as I could get out of the quail. You gotta be really careful with the shot,
it can damage your teeth on that stuff pretty good. And also, one of the things is, when
that shot goes into the bird it drags the feathers in with it so what I found is, if you
just take a toothpick and put it down into the BB hole, the rough edges on the toothpick
will grab the feather and pull it right out.
So I got that going and what I wanna do next is just kind of smother it with this cheddar
jalapeño cream cheese, just generic brand cheddar jalapeño cream cheese. So, we want
to lather them up with that. I like to put a glob of it in the back of the bird.
Some in the back, flip them over and just kind of smear it all over the front.
It doesn't have to be pretty, like I said most of it's just going to cook off, so.
So what I wanna do, is just take that bird and its legs and stuff, and I kind of make
a, just kind of roll him up together where he holds that cream cheese in, and then get
your bacon, and wrap him like so. Put a toothpick in there. Volia. You just do that for the rest of the birds.
Alright, once you're done with that. We'll just push them as close together as you can
on the pan, and scoop that cream cheese up towards them that you had left over at the
bottom of the pan. Now we're gonna cook these at 350 degrees Fahrenheit. Basically until
they are ready, I don't like to tell people an hour or this and that because you know
everybody's ovens are different. So when the bacon looks cooked and crisp, we'll check
on them.
So, now that you've got that in the oven and ready to go the next thing to do is pour yourself
a glass of scotch and wait on it to cook.
And now a toast! Here's to the girl I kissed last, she didn't kiss hard, she didn't kiss
fast, she kissed so long, she kissed so sweet that she made something stand that don't have
feet.
Yeah don't worry about the dark cream cheese on the outside. That's why I was telling you
to put them as close together as you can. You see how that bacon got nice and crisp
on top there, and the cream cheese is not burnt on the inside. It's only the stuff that
runs out and gets on that bare metal of the cookie sheet that gets burnt so the actual
meat on the inside here is not burnt.
Alright. This doesn't get any better than that, I mean, that is some superb cooking
right there.
Had a crazy long day.
I made you quail.
What you got going on here, baby?
I made that quail that you and your dad shot.
Subscribe to Team Wild TV for all the best hunting shows on YouTube.