"I used six quail instead of pheasant. I clipped the backbone out of them with a pair of scissors so that they laid flat and proceeded with the recipe as directed. Yum!!! This dish was definitely the hit of the party. The sauce is AMAZING (but then, how can anything with that much bacon be bad?). I had to add some chicken stock because I didn't have much liquid left after cooking the quail, and I used just over 1 cup of cranberries. The quail were perfectly tender after 25 minutes of cooking time.

"Easy and tasty!

"An absolute winner! We've made this bird twice for Thanksgiving now and both times it's come out wonderfully. Someone mentioned that the bird was black when they took it out of the oil - I'm pretty sure this is supposed to happen. Even though it looks totally black and burnt, the skin still tastes absolutely divine!

"Loved it! I didn't have vermicelli so I used angel hair instead and I didn't sauté it. I also used cheddar cheese because I didn't have a Mexican cheese around. Like imacouleegirl said, it sounds like a weird recipe, but it was VERY tasty. I think I'll be making this one again with the suggested ingredients!