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Stuffed Baked Quail

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Ingredients
  Bacon slices 6
  Quail 12
  Butter 1 Cup (16 tbs)
  Onions 2 Medium, chopped
  Sauterne 2 Cup (32 tbs)
  Chicken bouillon 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Salt and pepper each bird and put 1/2 slice of bacon or 1-inch cube of salt pork in each cavity.
If using skinned quail, wrap birds entirely in bacon rather than stuffing them; this keeps them from becoming too dry.
Truss and fry in butter until brown.
Transfer to a baking dish.
Add onions, Sauterne and bouillon to skillet.
Bring to a boil and pour over quail.
Bake at 325° for about 2 hours or until tender, depending on age of birds.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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