8 Wild quail-cleaned, 8 pieces bacon, 4 jalapenos, Olive Oil, Cavender’s greek seasoning, Salt & Pepper
1. Wash & dry the quail
2. Season with olive oil, Cavender’s seasoning and salt & pepper
3. Insert 1/2 a jalapeno in the breast cavity of each bird, wrap with bacon and secure with a toothpick.
4. Grill until birds are just cooked – be careful NOT to overcook, as quail dry out quickly with even slight overcooking.