broiled quail
- Categories
- Game
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| Quails | |
| Salt & pepper; slightly | |
| Sweet cream butter or unsalted butter | |
| 3 teaspoons | Orange marmalade |
| Grated orange rind |
Per bird, use the following method of cooking. Slit quail down the back; spread bird as flat as possible on the broiler pan. Salt and pepper slightly; dot with butter. Add orange marmalade. While cooking, sprinkle lightly with grated orange rind. Turn bird once or twice while cooking.
Serve on a hot platter.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Baked quail
- Broiled chicken
- Brunch quails
- Chili-mustard quail
- Creamed quail casserole
- Devilled barbecued quail
- Grilled breakfast quail
- Hot quail salad
- Panfried quail
- Quail & mushrooms
- Quail and mushrooms
- Quail in mushroom gravy
- Quail on toast
- Quail pie
- Quail with rice
- Quail with wine
- Quails with green grapes
- Red wine quail
- Smothered quail
- Stuffed quail
Random recipe of the day
Follow us
