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