I used to do this with mourning dove and see no reason why it would not work with quail. I simply heated a pan of olive oil and added 2 or 3 sliced jalapeno peppers and cooked them till they became soft and then added the dove breasts, salt and pepper to taste and cook till done. the peppers added just enough heat and taste to compliment the dish but not so much as to over power it.
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PSE 2006 FIRESTORM LITE #70
PSE 2009 TREESTAND GX #70
PSE 2010 1/2 AXE 6 #60
PSE 2011 EVO #70
The Devils Advocate
Revelation 22:17
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