• Let the quail come to room temperature for at least an hour. It's important they are at room temperature for the best results.
• Preheat the oven to 500F. Rinse the quail and pat them dry with paper towels.
• Rub them all over with bacon grease.
• Once covered in bacon grease (or butter/duck fat), sprinkle them with the Cajun seasoning and place them in a roasting pan.
• Roast them in the oven for 12-15 minutes. The internal temperature should be 155 degrees.
• Remove from the oven and let them rest for about 10-15 minutes. Serve them drizzled in the Andouille cream sauce (below). 

Andouille Sausage Cream Sauce:

• Heat the andouille sausage in a skillet over medium heat. Saute until browned.
• Add the onion and garlic and cook until soft.
• Add the white wine and cook for 1-2 minutes, stirring to de-glaze the pan.
• Add the chicken broth and bring to a simmer.
• Add the cream and bring back to a simmer. Continue to simmer until reduced to desired thickness (2-5 minutes). Remove from heat and serve over quail.