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Results 31 - 40 of 62 for quail
This method of preparation is excellent for any small game bird. Dry sherry blends well with the flavor of the meat. However, you may ...
32. BAKED QUAIL
Place birds on bottom of Dutch oven or deep baking dish with lid. Sprinkle onion soup mix on top of birds; salt and pepper to taste. Place ...
1. Wash and dry the birds. Rub with flour and sprinkle all over with salt and pepper. 2. Heat garlic cloves in butter until they sizzle. ...
34. BARBECUED QUAIL
Lay birds on wire rack placed over a pit in which hardwood, oak, or charcoal has burned down to red coals. Turn constantly until they are ...
Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking ...
36. ROAST QUAIL
Dry room temperature birds with paper towel and rub all over with soft butter. Place 1 tablespoon of butter and 1/4 teaspoon of tarragon in ...
37. QUAIL
Take a roasting pan, butter ... butter. Season the quail with salt and pepper and ... and butter. Can be served with gravy made from the juices.
Brown birds in butter, remove and set aside. Saute mushrooms and onions in butter. Place birds, mushrooms and onions in shallow pan and ...
Salt and pepper 3 to 4 pounds of cut up birds. Brown in 1/2 pound of butter. Add 1/4 cup sherry and simmer 2 minutes. Remove meat to large ...
Sprinkle quail, dove or squirrel pieces ... with 1/2 cup milk. Drain, dip in pancake flour and fry in deep fat (375 degrees) for about 10 minutes.
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