Fried quail from Barbara's Kitchen in Largo

LARGO, Fla. — Barbara's Kitchen is having a game night. We’re not talking about Jenga or Charades — we mean wild game.

Chef Dwight Hudgins offers a quail recipe, along with Chef Sharon Young from Barbara's.

Here's how to make Prickly Pear Fruit Spicy Barbecue Sauce Glazed Fried Quail:

Ingredients:

Olive Oil for bottom of saucepan1 c. red onion1 c. ketchup2 tbsp Worcestershire sauce2 c. prickly pear juice¼ c. garlic fermented honey (The Dreaded Fisherman uses his blend "Paranormal Honey," infused with ghost peppers, habanero and jalapenos)1 prickly pearJuice of two limes, Key lime if possible1 dried chili pepper, crushed¼ c. Jamaican Rum1 quailSalt and pepper (Chef uses The Dreaded Fisherman Blackout, his own blend)Canola oil for frying

Method:

Heat olive oil in pan.Add rough chopped onion, ketchup and Worcestershire sauce.Next, add the fresh juice and the prickly pear, roughly cut.Next, add the garlic fermented honey, key lime juice, dried chili peppers and finally Jamaican Rum!Stir and render over low simmer for 30 minutes.To prepare the quail, use scissors to cut out the backbone of the quail to flatten it butterfly style.Dust in flour and fry in canola oil.It takes between eight and 10 minutes.Chef uses a generous coating of sauce for the quail, and he serves it with a salad and sweet potato logs.