Ingredients

The following ingredients have 4 Servings
  • 8 quail
  • 2 tablespoons bacon grease ((substitute butter, duck fat or goose fat))
  • 1 1/2 tablespoons Cajun seasoning
  • 4 ounces andouille sausage (diced)
  • 1/4 onion (diced)
  • 2 garlic cloves (diced)
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 cup heavy cream

Instruction

  • Let the quail come to room temperature for at least an hour. It's important they are at room temperature for the best results.
  • Preheat the oven to 500F. Rinse the quail and pat them dry with paper towels.
  • Rub them all over with bacon grease.
  • Once covered in bacon grease (or butter/duck fat), sprinkle them with the Cajun seasoning and place them in a roasting pan.
  • Roast them in the oven for 12-15 minutes. The internal temperature should be 155 degrees.
  • Remove from the oven and let them rest for about 10-15 minutes. Serve them drizzled in the Andouille cream sauce (below).