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Canned Quail In Sherry

  Quail 6 , dressed
  Salt pork 1⁄2 Cup (8 tbs), chopped
  Carrot 1 Small, finely chopped
  Onion 1 , chopped
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Sherry 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Peppercorns 6
  Salt 1⁄2 Teaspoon

Wipe the quail thoroughly.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.

Recipe Summary

Preparation Time: 
75 Minutes

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Canned Quail In Sherry Recipe