Chicken Marbella
Mexican Quail (Scale/Blue Quail)

Chicken And Fowl

Chicken Marbella

(1st Place Winner of the 1999 Poison Lake Rendezvous Black Pot Cook-off!)

4 chickens - 2 1/2 pounds each quartered (OR - 2 packages of breasts and
one package of thighs)

1 head of garlic - peeled and pressed
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish olives
1/2 cup capers - with a bit of juice added
6 Bay Leaves
Salt and Pepper to taste

Mix ingredients in a large bowl - transfer to double lined large plastic
bag, marinate and refrigerate over night.
Prepare 24 coals for blackpot. Once coals are ready - pour marinated
chicken into a 12 inch blackpot. Mix together 1 cup of brown sugar and
1 cup white wine and pour this over the marinated chicken.
Place 12 briquettes under the blackpot and 12 briquettes on the lid of
the blackpot. At the same time, prepare another 20 coals for use. After
about 15 minutes, remove the lid from the blackpot to see if ingredients
are cooking properly - you don't want to burn the food. At the same
time, baste the chicken with the pan juices and continuing doing so
about every 15 minutes. If chicken is cooking too quickly, adjust the
coals appropriately. After about 30 minutes, it will be necessary to add
more fresh coals underneath the pot as well as on top of the lid.
This dish is very fragrant and will cause a stir in camp when the lid is
removed from the pan and the ingredients are basted periodically.
(This dish is also easily adaptable to home cooking in a regular oven -
simply place the chicken mixture in a single layer in a 13 x 9 x 2 inch
baking dish, cook at 350 degrees for one hour.) When I prepared this
dish for judging, I used boneless, skinless, chicken breasts that I cut
into about 6 pieces. After the contest, the dish was placed on a table
for our potluck dinner.

Note: We have a "tin tee pee" so I am able to refrigerate my chicken
mixture in our refrigerator in Zip Lock bags. However - I have mixed the
chicken, placed it in plastic bags and stored it overnight in our ice
chest - so I know it is a recipe that can be prepared in a primative
camp also.

Thank you and Enjoy!
Faye Gill "Flinch"
Sonoma Valley Muzzleloaders





Mexican Quail (Scale/Blue Quail)

Clean 2 quail per person. Stuff with green chile pepper and Monterrey
Jack cheese. Wrap with lean bacon strips (usually 2/bird) and fasten
with toothpicks. Grill until bacon is done. Serve with wild rice and
whatever else.

Dan Larrabee



Buckskinner Cookbook http://www.coon-n-crockett.org/cookbook.htm

Frank "Big Ugly" Spoerl of Des Moines, Iowa has kindly
donated his collection of approximately 662 wild game recipes to the
Buckskinner Cookbook! The recipes are in a 766K Text(.txt) file so you
can read and search them with Windows Wordpad. For faster download the
file is compressed.

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