Hawkeye - stuffed quail
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Quail; dressed |
| 1 | pounds | Lean bulk pork sausage |
| 12 | slices | Bacon |
| ¼ | cup | Butter or margarine; divided |
| ¼ | cup | All-purpose flour |
| 2 | cups | Red wine |
| 2 | tablespoons | Grape jelly |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Rinse quail thoroughly with cold water; pat dry. Spoon sausage into body cavity of quail. Wrap 1 bacon slice around each quail, and secure with a wooden pick.
Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a time. Cook until browned on both sides. Remove and place in a 13" by 9" by 2" baking dish. Repeat procedure with remaining quail. Drain pan drippings, reserving 1 tablespoon.
Combine remaining 3 tablespoons butter and pan drippings in skillet; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in jelly, salt, and pepper. Pour over quail. Bake at 325 degrees F for 45 minutes or until done.
From Jerry Waters of Texas in October, 1989"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95