In medium bowl, put quail legs and honey.
Stir to coat legs. Mix all dry ingredients together in large plastic bag.
Add quail legs and shake to coat.
Saute legs on medium heat until golden brown.
Watch carefully so as not to burn.
Drain on paper towels and serve warm as an appetizer with a dipping sauce.
tuff the body of each quail with some of the chicken
owl and toss to coat quail completely.
Place 1 cured
o fry.
For the quail:
Using a sharp knife
Marinade the quail with yougurt and all spices
Combine any commercial barbecue sauce or your own with oil, bay leaf, garlic and lemon and pepper seasoning.
Pour over cleaned quail and marinate at room temperature for about 1 hour before cooking.
Broil over charcoal, turning once or twice, until done, about 20 minutes.
Do not overcook as this will dry out the tender white meat of the quail.
Serve barbecue sauce separately. The legs make delicious hors d'oeuvres.
50\u00b0; tie the legs of the quail together with kitchen twine
Cut quail lengthwise along the backbone with
urface of the quail including beneath the wings and legs. Use all
rom quail by carefully cutting bone from flesh; leave wings and legs
slice of ginger. Place quail in a tight fitting saucepan
ncho chile powder; add the quail, cover and refrigerate for at
Dip each piece of quail in milk and roll in
Saute veggies in olive oil until onions are clear. Add spices such as sage to taste. Brown quail in olive oil and add to mixture with 1 cup dry white wine and 1/2 cup sherry.
Cook in a 300\u00b0 oven, covered, for 1 1/2 to 2 hours, slowly.
Quail are done when legs and wings separate easily.
Serves 6 to 8.
egrees /475F degrees .
Rinse quail, then dry them well with
eat off the duck confit legs, shredding it with a fork
rom the bone and remove legs and cut into 2 pieces
Clean quail by splitting along backbone so you leave the breast and legs whole.
Stuff with your favorite dressing, chicken or turkey.
Wrap a bacon strip around bird.
Wrap in aluminum foil.
Bake at 350\u00b0 for 1 hour.
inutes.
after rinsing the quail pat dry and coat in
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.