Marinated quail
6 servings
Ingredients
| Quantity | 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 |
| pinch | Sage, ground | |
| 2 | teaspoons | Bacon drippings |
| 12 | Quail, cleaned | |
| Butter, melted | ||
Directions
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