Marinated quail

Yield: 6 servings

Measure Ingredient
½ cup Vinegar, white wine
¼ cup Burgundy, red; PLUS
2 tablespoons Burgundy, red
½ teaspoon Celery Salt
½ teaspoon Lemon pepper seasoning
¼ teaspoon Onion Salt
¼ teaspoon Allspice, ground
\N pinch Sage, ground
2 teaspoons Bacon drippings
12 \N Quail, cleaned
\N \N Butter, melted

Instructions:

Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24 hours, turning quail several times.

Bake at 300 degrees for 20 minutes, basting with marinade. Remove quail frommarinade; grill over hot coals 10 to 20 minutes, basting often with melted butter.

SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman. Submitted By BOB SHIELLS On 11-18-94

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