If you are a Quail hunter, here is a real easy way to fix a nice lunch or dinner in the field. This recipe can be used with almost any type of bird. Mudded Quail for 2 6 medium size Quail cleaned but not plucked. Salt, Pepper, Sage (Wild sage is even better if you have it) to taste 2 medium size onions pealed and cut into 1/3's. You can substitute will onions if available. Some young cattail stalks can be added if available and you like them. 6 strips bacon or ham if you prefer - Prepare a pit fire about 16 inches deep. When the fire has burned down to only coals, remove about 1/2 of the coals and save. - Mix up sufficient mud to entirely encase each Quail about 3/4 inch thick - In each Quail body cavity, placed 1/3 of an onion & 1 strip of bacon - Add Salt, Pepper & Sage to taste in the Quail body cavity. - Stitch up the body cavity - You can use the thorn & attached fiber of the yucca plant if you have them available in the area you are hunting. Otherwise you can use some small sharp green sticks to seal the body cavity if you don't have any string. - Cover each Quail entirely with about 3/4 of an inch of the mud. - Before you place the Quail in the fire pit, sprinkle about a half inch of dirt on the bottom coals. - Place the Quail in the fire pit about an inch apart and cover with the remaining coals you previously set aside. - Let cook around 3 hours. To eat your Quail, simply crack open the balls of mud and remove the cooked Quail. When you open up the mud balls, all the skin and feathers stick to the dried mud leaving the meat moist and nicely flavored with the onion, bacon and spices.