This recipe calls for one cup of ketchup. I know it sounds crazy, but it just works. Trust me.

Bizarre Foods, the Minnesota edition, premieres Tuesday night, so I thought I would salute the show with this recipe. It is based on a classic French recipe, and if you don’t have some ruffed grouse on hand the dish works perfectly well with fresh chicken as well (if you are using chicken use Cornish hens, and count on one per person, larger chickens can be cut into leg/thigh/breast pieces before cooking). I had the chance to spend a day in the woods last fall with Shawn Perich, one of our state’s great outdoorsmen, and he introduced me to what is now my favorite game bird. Enjoy…I like to serve this dish with roasted Brussels sprouts, whipped potatoes and a nice endive salad.

This is a great way to shake things up at your grill.  And the quail will cook quickly, making the preparation time short...  keep in mind that the marinade takes overnight.