This recipe is good using quail, pheasant, or any game bird. If you use waterfowl, I would recommend parboiling first to remove most of the grease.

Cornish game hens, 1 per person
cooked wild rice or bread dressing
2 tablespoons bacon grease or oil
seasonings

PREPARATION:

• First stuff the hens with the wild rice or bread dressing. Then sew them closed. Heat your Dutch oven over medium high coals with the lid on. Put bacon grease into oven when hot and add hens. Season to taste.

• I use salt, lemon pepper, cayenne pepper, and sage. Brown hens on all sides, then add 1/2 to 3/4 cup water. Place the lid back on the oven and cook over slow coals. Put the majority of hot coals on the lid and keep a few under the oven. Cook for 45 minutes to one hour or until tender to the fork. Make sure you keep enough water in the bottom of the oven to keep from burning and sticking. A 12" Dutch oven will cook 5 to 6 birds. Also, you can make a gravy from the pan drippings.

• Servings: as needed
  Preparation time: 1 hour