Quail magnificent
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Quail; cleaned |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅓ | cup | All-purpose flour |
| Vegetable oil | ||
| 2½ | cup | Chicken broth |
| ¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Poultry seasoning |
| 1 | tablespoon | Plus 1 tsp molasses |
| 1 | clove | Garlic; pressed |
| 1 | teaspoon | Lemon juice |
| 4 | mediums | Carrots; cut into 2-inch pieces |
| 2 | eaches | Stalks celery; cut into 2\" pieces |
| ¼ | pounds | Fresh mushrooms |
| 2 | eaches | Green onions |
| ½ | cup | Dry sherry |
Directions
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail, and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover, and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yield: 3 servings.
Recipe from October, 1982"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-08-95