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+--- Thread: Champagne Quail (/showthread.php?tid=128300)
Champagne Quail - tubeN2 - 04-28-2004
[font "Verdana,Arial,Helvetica"][black][size 1]Champagne Quail by daymere [/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1] [indent] [ul] [li]4 to 6 Quail dressed, skinned, and halved (down backbone fron head to tail) [li]1 Bottle Champagne (not the cheapest, not most expensive....I like to use Korbel) [li]Several slices of Bacon [li]Butter [/li][/ul] [ol] [li]Wrap each Quail half with 2 slices of bacon and toothpick in place. [li]Heat butter in a frying pan on medium high heat [li]Place birds in pan and brown them lightly [li]Remove birds from pan and transfer them to a baking dish [li]Cover birds about 3/4's with Champagne [li]Cover baking dish with foil and place in 350 degree oven for 30 to 45 minutes until done [/li][/ol]
This is one of the finest recipes for Quail I have ever prepared. [/indent]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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