Title: Sage-Smoked Champagne Quail - Sl 7/97
Categories: Entree Game Smoke Blank
Yield: 6 Servings

12		Quail; dressed
7 1/2	ml	Bottle champagne (7.5 ml?]
4		Sweet yellow apples; diced
1/2	ts	Salt
3/8	oz	Jar dried sage; divided
12	sl	Pepper-cured bacon
1	qt	Apple cider
		Hickory chips

: Combine quail and champagne in a large bowl; cover and chill 1 hour. Drain, discarding marinade.

: Combine apple, salt, and 1 teaspoon sage; stuff quail with apple mixture, and wrap a bacon slice around each quail, securing ends with a wooden pick. Chill.

: Soak hickory chips in water at least 30 minutes; moisten remaining sage with water.

: Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

: Drain chips, place chips and one-third of remaining sage on coals.

: Place water pan in smoker; add apple cider.

: Place quail, breast side up, on upper food rack. Cover with lid.

: Cook 2 hours or until done, adding remaining sage at 30 minute intervals. Yield: 6 servings. Keevin Chavis [?] in July, 1997 "Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 21 Jul 97 National Cooking Echo Ä

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