Game & Fish Dish
CAJUN INJECTOR POT ROASTED QUAIL
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6 quail whole
6 quail whole•1 (16 ounce) jar Cajun Injector Duck Marinade
1 (16 ounce) jar Cajun Injector Duck Marinade•1 tablespoon Cajun Shake
1 tablespoon Cajun Shake•1 tablespoon Original Louisiana Jalapeno Hot Sauce
1 tablespoon Original Louisiana Jalapeno Hot Sauce•2 tablespoons Cajun Injector Cottonseed Oil
2 tablespoons Cajun Injector Cottonseed Oil•2 yellow onions diced
2 yellow onions diced•1 bell pepper diced
1 bell pepper diced•1 stalk celery diced
1 stalk celery diced•1 clove garlic minced
1 clove garlic minced•3 cups of chicken broth
3 cups of chicken brothInject each quail with 2 ounces of the Duck Marinade and season the outside with Cajun Shake and Louisiana Jalapeno Hot Sauce. In a heavy cast iron Dutch oven, place the cottonseed oil and heat over high heat. When the oil is hot, place the quail in the pot and brown on all sides until golden brown. Add onions, bell pepper, celery, and garlic, and 3 cups of chicken broth, reduce heat to simmer and cook for 2 hours or until quail are tender.
