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Barbecue Quail

  Quail 8
  Tomato juice 2 Cup (32 tbs)
  Vinegar 1 Cup (16 tbs)
  Butter 1⁄2 Pound
  Garlic/One onion 1 Clove (5 gm)
  Deep fat 4 Tablespoon
  Pepper red To Taste
  Black pepper To Taste
  Salt To Taste
  Dry mustard 1⁄2 Teaspoon
  Worcestershire sauce 4 Tablespoon

Split birds down back, and brown in deep fat.
Pour off all fat and pour the following sauce over then.
Cook slowly for about 2 hours, basting frequently with the sauce: Heat tomato juice slowly, adding vinegar as it heats.
Then add butter.
Chop a clove of garlic into this and stir (a hint of garlic is all that is needed).
Add liberal amounts of red pepper, black pepper, salt, and Worcestershire sauce to taste.
Add dry mustard.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5730 Calories from Fat 4073

% Daily Value*

Total Fat 456 g702.2%

Saturated Fat 193.9 g969.6%

Trans Fat 0 g

Cholesterol 1876.1 mg625.4%

Sodium 1987.4 mg82.8%

Total Carbohydrates 35 g11.6%

Dietary Fiber 2.3 g9.4%

Sugars 23.4 g

Protein 352 g703.4%

Vitamin A 243.7% Vitamin C 343.5%

Calcium 42.5% Iron 420.4%

*Based on a 2000 Calorie diet

Barbecue Quail Recipe