ceramic bowl. Add the quail, and turn to evenly
large bowl; place quail in bowl and toss to
nd salt.
Cook the quail eggs in the small pot
Marinade the quail with yougurt and all spices
queeze juice from lime & place quail in bowl; toss with lime
tie the legs of the quail together with kitchen twine.
Spread the quail open and pat dry with
Season quail inside and out with salt
For the quail:
Put all ingredients in
clean flat surface, lay quail flat: season inside of each
he entire surface of the quail including beneath the wings and
Shake salt over each quail, covering all parts.
Put quail in sack with flour and shake well.
Oil should be hot enough that it bubbles when quail are placed in it.
Put quail in oil with breast side down.
Turn when browned with total cooking time not over 10 minutes.
Remove quail to drain on paper towel.
Pour off oil into container, reserving enough oil and drippings to make gravy.
Remove rib cage from quail by carefully cutting bone from
tuff the body of each quail with some of the chicken
igh heat.
Season the quail with the garlic powder, salt
arinated ingredients.
Put the quail in a large heavy-duty
ombined.
Add quail, turning to coat. Marinate quail, covered and chilled
egrees F.
If the quail have been shot in the
Note: 12 doves can be substituted for the 6 quail.
Season the quail with salt and pepper.
Melt butter in a heavy skillet and brown the quail.
Remove the quail to a baking dish.
Add flour to the butter in the skillet and stir to combine.
Slowly add the chicken broth, sherry, salt and pepper.
Mix well and pour over the quail.
Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
This is very good served over rice with some homemade biscuits.
nd lemon zest. Season. Dust quail in flour, shaking off excess