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ROAST QUAILWipe quail with damp cloth. Salt and pepper inside and out. Rub generously with butter. Brown in very hot oven (450 to 500 degrees) for 15 minutes; reduce heat to 350 degrees, add a little chicken broth, and steam 20 to 25 minutes. Quail is a dry bird, so baste with butter and broth. Steaming process keeps them moist and helps retain the distinctive flavor. Try placing a half slice of bacon over the breast and putting a few raisins, which have been plumped in hot water, inside each bird. Quail is a great delicacy and nothing should be done to destroy the flavor. |
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ROASTED QUAILSalt lightly; place a lump of butter inside each bird. Rub birds with mixture of flour and butter. Bake at 275 degrees for 1 hour, basting frequently with sauce made of 1/4 cup water; 3 tablespoons melted butter; 1/2 cup cooking sherry and 1/4 teaspoon marjoram. |
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SMOTHERED QUAILSaute bacon until brown and remove from skillet. Put lightly peppered and salted quail in drippings and when browned remove and add flour to brown, then onions and stir a minute. Add all other ingredients and return bacon and quail to gravy, cover and simmer 20-30 minutes turning occasionally until done. Add more chicken broth if needed. Serve with wild rice, whole hominy or grits, snap beans or field peas, biscuits or corn bread and fried tomatoes. |
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SMOTHERED QUAILSeason quail or dove with salt and pepper. Brown in a heavy skillet with margarine. Remove meat, add the flour to the margarine and stir well. Slowly add chicken broth, sherry, salt and pepper. Blend well. Put meat in a large casserole dish and pour ingredients over it. Cook for 1 hour in 350 degree oven or until done. Serve with rice. |
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