Oven Fried Quail

• 8 quail 
• 1/3 cup mayonnaise 
• 2 Tbsp. Dijon mustard 
• 1 tsp. garlic powder 
• 1 tsp. Herbes Province 
• ½ tsp. salt 
• ½ tsp. pepper 
• 1 cup multigrain cracker crumbs 
• ½ cup grated parmesan cheese 

Mix mayo, mustard, garlic herbs, salt and pepper together in a small bowl. Make cracker crumbs in food processor. Add parmesan cheese to crumbs and set aside. 

Wash quail and dry with paper towels. Using pastry brush, coat each quail with mayo mixture and roll in cracker crumb mixture. Place in baking dish that has been coated with vegetable spray. Bake in a pre-heated 400-degree oven about 20 to 25 minutes until golden brown and quail is done. 

RED RICE

• 1 lb. bacon, cut in one-inch chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 6 oz. cans tomato paste
• 1 32 oz. box chicken borth
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. pepper
• 2 cups long grain rice

Cook bacon and place on paper towel to drain. Pour off excess bacon grease leaving about 2 tablespoons in skillet. Add onions and cook until soft. Add tomato paste and garlic and stir well. Add chicken broth, sugar, salt, and pepper. Simmer about 10 minutes. Pour rice in a rice cooker. Add bacon and mixture from skillet and mix well. Cook in rice cooker until done. Stir and serve. 

Oven method: Follow directions above through simmering tomato mixture. Add rice and cooked bacon to skillet. Mix well. Pour into an oven proof Dutch oven that has been sprayed with vegetable spray. Bake at 350-degrees until rice is done (about 1 hour).