Recipe

Barbecued Quail With Andouille Bread Pudding

Ingredients

Preheat the oven to 375?F.
Season the quail on both sides with the Essence and salt.
Heat the oil in a large heavy skillet over medium-high heat. Add 4 quail, breast side down, and cook until browned, about 2 minutes. Arrange the quail breast side up in a baking pan just large enough to hold them all. Add more oil to the skillet as needed and sear the remaining quail in two batches.
Spoon the barbecue sauce over the quail and bake until the meat looks rosy when pierced at a thighbone, 12 to 15 minutes.
Serve immediately with the bread pudding.