The MeatEater Fish and Game Cookbook by Steven Rinella

Author:Steven Rinella
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2018-11-19T16:00:00+00:00

GRILLED QUAIL LEGS WITH RANCH DRESSING

If you’re wondering what to do with the quail or dove legs left from making jalapeño poppers, try this on the same grill. Take 12 to 16 dove legs (or 6 to 8 quail legs), ½ cup ranch dressing (I suggest Hidden Valley Ranch), plus more for dipping, and some vegetable oil to rub on the grates of the grill to keep the meat from sticking. Prepare a grill for direct heat. Combine the quail and ranch dressing while the grill heats. When ready, oil the grates, place the quail on the grill, and cover. Grill until lightly charred, about 2 minutes. Flip, then grill until charred and cooked through on the other side, about another 2 minutes. Serve garnished with sliced chives or scallions with additional ranch dressing for dipping.

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