Recipes |
January 20, 2013

Grilled Quail with Polenta on Spinach

Grilled Quail 1/4 pound hickory-smoked bacon, diced 1 tablespoon flour 1 tablespoon minced shallots 8 ounces heavy whipping cream 1 tablespoon coarsely chopped fresh sage 12 quail, semi-boned Extra-virgin olive oil as needed 1 large sweet red onion, thinly sliced 2 tablespoons clarified butter Polenta (see recipe below) Sautéed spinach

Recipes |
January 20, 2013

Split Quail With Juniper Berries and Gin

Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes 8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced

Recipes |
January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail 6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoning Mix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be

Business |
March 1, 2002


If you're looking for endless stretches of pristine coastline, more birds than you can count, and the state's largest concentration of alligators, then Port Arthur is your gateway to an unexpected adventure.

Politics |
December 1, 1996

Shooting Blanks

The Texas Parks and Wildlife Department aims to please hunters and birders alike. So why is everyone gunning for it?