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Quail Alfredo

Any kind of Alfredo is one of my favorite meals to cook.  While I usually combine it with steak, chicken, or blackened venison tenderloin medallions, quail is an excellent companion to this tasty meal.

When served as described below, this is an impressive dish that you can serve while entertaining company.  Quail can often be found in your grocery store freezer section.  One bird per person should do the trick, but if you're especially hungry go ahead and cook an extra couple of bobwhites.

For the pasta, I'm a big fan of Dreamfields, which is a tasty low carb alternative.  Any Alfredo sauce will work, but I like to use the Classico "Four Cheese" variety.


  • 1 (or 2) quail per person
  • Penné pasta (¾ cup dry per person)
  • Grape tomatoes
  • Alfredo sauce
  • Dried parsley flakes or paprika
  • Shredded parmesan cheese
Grill the quail until done.  While they are cooking, go ahead and boil your pasta and heat up the Alfredo sauce.  When the pasta is ready, toss it with about half of the Alfredo sauce.  Spread a small amount of sauce on each plate, then add the pasta.  Put the quail on the side of each plate.  Thinly slice the grape tomatoes and add them to the top of the pasta.  Next, sprinkle on some parmesan cheese.  Spread some more of the sauce around on top of everything, being sure to get some on top of the quail.

Garnish with either parsley flakes or paprika and serve.

Your quail may be split wide open after grilling.  If this is the case, you can split each one down the middle or pin them back together with toothpicks to make them more presentable.
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