6 quail, cleaned
3 tbsp. minced onion
1/2 tsp. tarragon leaves, crushed
1/4 tsp. salt
1/2 c. currant jelly
1/4 c. port wine or cranberry cocktail
Hot oil
3 tbsp. butter
1 c. orange juice
1/4 tsp. dry mustard
3 tbsp. shredded orange peeling
1 orange, pared and sectioned
4 c. hot cooked rice

Tie legs of quail together, if desired. In large skillet brown quail in hot oil. Remove quail and discard oil. Cook and stir onion and tarragon in butter until onion is tender. Add orange juice, salt, mustard, jelly and orange peel. Cook over medium heat, stirring until jelly melts. Reduce heat and stir in wine and orange sections. Add quail. Cover and simmer gently 20-25 minutes or until meat is done. Turn quail occasionally. Serve quail with sauce on rice. Serves 6.