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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Quail Recipe

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This recipe for Quail is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 Quail – wash and pat dry
butter
sliced mushrooms
red wine
lemon
Directions:
Directions:
Sauté in ˝ cup butter in large (thick) frying pan until golden brown (medium to high heat)

Add 1 can sliced mushrooms and ˝ cup red wine to quail and let simmer 5 minutes.

Remove quail from pan, place side by side in 9x13 Pyrex dish. Pour wine and mushrooms over quail.
Top each quail with a small slice of fresh lemon.
Cover with foil and bake at 350 for 45 minutes.
Uncover and bake 15 minutes more.

Serve on toast points.
Personal Notes:
Personal Notes:
Of course, freshly bagged and cleaned is best, but may use Manchester Farms if necessary.

 

 

 

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