Finger Food – Easy to Make Wild Game Small Bites

Scott Leysath |



Quail Breast and Prosciutto

This recipe also works well with chunks of pheasant or chuckar breast.

8 boneless quail breast halves, skin on or off

2 tablespoons olive oil

1 tablespoon Italian seasoning

salt and pepper

8 thin slices prosciutto

8 1/2-inch cubes hard cheese (like Swiss, gruyere, dry Jack, etc.)

8 small wooden skewers soaked in water for 30 minutes

  1. Combine quail breasts, olive oil, Italian seasoning and salt and pepper in a small bowl. Toss to coat, cover and refrigerate for 1 – 2 hours.
  2. Lay prosciutto slices flat on a clean work surface or cutting board. For each slice, place a quail breast half on one end of the prosciutto. Place a piece of cheese on the quail breast and top the cheese with another quail breast half. Roll up the prosciutto snugly and secure with a skewer, making sure that you spear through both ends of the prosciutto and the cheese. Place on a medium hot grill until lightly browned on all sides and quail breasts are just-cooked and still slightly pink.

Dove, Mango and Bacon

This is a variation on the standard dove wrapped with jalapeno pepper and bacon.

16 – 20 boneless dove breasts

1/4 cup olive oil

1 teaspoon sesame oil

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar

1 teaspoon freshly ground black pepper

1 tablespoon Tabasco

1 slightly underripe mango

12 – 15 strips bacon, cut in half and partially cooked

small wooden skewers, soaked in water for 30 minutes

  1. Combine olive oil in a bowl with next 6 ingredients. Add dove breasts, cover and marinade for 2 – 3 hours.
  2. Remove breasts from marinade and pat dry with paper towels. Peel and seed mango and cut into strips. Lay out bacon strips. On each strip lay a slice of mango and a dove breast. Wrap snugly with bacon and secure with a toothpick. Grill or broil until bacon is done and dove breasts are rare to medium-rare.

Sesame Duck with Spicy Mayonnaise

If your ducks are dark-fleshed divers, double the marinade time. I never cook any ducks or duck parts without an overnight soak in a saltwater brine. Combine 1/2 gallon water with 1/2 cup coarse salt. Heat some of the water in a saucepan and stir in salt until dissolved. Cool completely before adding duck to brine and keep refrigerated while brining.

2 cups duck breasts, skin removed

1 cup soy sauce

2 tablespoons toasted sesame oil

1/4 cup rice vinegar

2 tablespoons apricot preserves

1 teaspoon fresh ground black pepper

1/2 cup Dijon mustard

1 cup sesame seeds

vegetable or peanut oil

12 – 15 wooden skewers, soaked in water for 30 minutes

Spicy Mayonnaise

1/2 cup mayonnaise

1 teaspoon toasted sesame oil

1-2 tablespoons Sriracha or any hot sauce

1 teaspoon lime juice

  1. Slice duck into finger-width strips. Combine soy sauce with next 4 ingredients in a medium bowl. Add duck and toss to coat. Cover and marinade for 4 – 6 hours.
  2. Whisk all Spicy Mayonnaise ingredients together until smooth.
  3. Remove from marinade and coat with mustard. Roll pieces in sesame seeds. Heat a thin layer of oil in a medium heat skillet. Add duck and brown lightly on all sides, about 3 – 4 minutes total cooking time. Remove duck and skewer with wooden skewers. Arrange on a platter and drizzle Spicy Mayonnaise over.


VIDEO: I show how to make something that tastes remarkably like a shrimp cocktail.