01-21-2005, 04:38 PM
[size 3]Hunter's Quail
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[size 3] [li]4 Quail [li]Salt and pepper to taste [li]4 c. Cabbage, shredded [li]4 slices Bacon, cooked crisp and crumbled [li]16 lg. Cabbage leaves [li]2 tbsp. Butter [li]1 c. Chicken broth [li]4 sm. Apples, sliced [li]1/4 tsp. Thyme, crushed [li]1/4 tsp. Tarragon, crushed [li]1/4 tsp. Caraway seeds [li]1 tsp. Salt [li]1/4 tsp. Pepper
Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.
In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce. Makes 4 servings.[/size]
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[size 3] [li]4 Quail [li]Salt and pepper to taste [li]4 c. Cabbage, shredded [li]4 slices Bacon, cooked crisp and crumbled [li]16 lg. Cabbage leaves [li]2 tbsp. Butter [li]1 c. Chicken broth [li]4 sm. Apples, sliced [li]1/4 tsp. Thyme, crushed [li]1/4 tsp. Tarragon, crushed [li]1/4 tsp. Caraway seeds [li]1 tsp. Salt [li]1/4 tsp. Pepper
Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.
In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce. Makes 4 servings.[/size]
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