Quail Stuffed with Sausage Recipe courtesy Billy Bowman

2 cans pineapple juice 1 can frozen orange juice, from concentrate

1 cup honey 6 quail, plucked and cleaned 1/2 pound ground hot sausage

Everglades Seasoning* 6 strips bacon * Can be found at most supermarkets

In a large container, mix together the pineapple juice, orange juice, and honey.

Marinate the quail in this mixture overnight, refrigerated.

Stuff each marinated quail with a small rolled ball of the hot sausage.

Dust each quail lightly with Everglades Seasoning, then wrap each quail

with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours.

Cook's Notes: The quail should not cook over direct heat because

drippings could spark a fire and overcook them.

The coals should be to 1 side of the grill, the quail to the other side.

Billy Bowman prefers wet wood chips to give a smoked flavor.

Episode#: BF1D06

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RASPBERRY GLAZE FOR GRILLED QUAIL 1/4 C raspberry liquor 3 T

seedless raspberry preserves 2 t lemon juice 3/4 C white wine 1 pinch

of thyme salt and pepper to taste Reduce white wine and liquor by 2/3.

Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper.

Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.