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Baked Quail in Wine

1/2 c. butter
2 whole cloves
2 cloves garlic, finely cut
6 quail, cleaned and trussed
1/2 tsp. salt
1 tsp. minced chives
2 sm. onions, minced
2 tsp. peppercorns
1/2 bay leaf
2 c. white wine
1/8 tsp. pepper
2 c. cream or evaporated milk

Melt butter; add onions, garlic, peppercorns, cloves, and bay leaf. Cook for several minutes. Add quail; brown on all sides. Add wine, salt, pepper and chives; simmer for 30 minutes or until tender. Remove quail to hot serving dish. Strain sauce; add milk. Heat to boiling point. Pour sauce over quail, or serve on the side. Yields 6 servings.
 

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baked quail

This sounds hard to do?
Does the quail have to be feathered first? how big do the quail need to be to do this?

Is there step by step instructions? :shocking:
 

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777, I think that it sounds hard to do too but it also sounds totally delicious. It may be worth all the difficulty in the end.
 
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