01-14-2006, 06:11 PM
6 quail, cleaned and cut into serving pieces
1/4 cup peanut oil
1 sm. onion, chopped
2 whole cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
Salt
Pepper
1/8 tsp. cayenne
1 tsp. chives, chopped
2 cups evaporated milk
Fry quail in peanut oil in pan with lid. Remove from pan. Add onion, cloves, peppercorns, garlic, and bay leaf; cook several minutes. Add quail and brown. Add wine, salt, pepper, cayenne, and chives. Simmer 60-90 minutes until tender or bake covered in oven 1 hour at 325 degrees F. Remove quail and add evaporated milk for sauce and heat. Serve sauce over quail.
1/4 cup peanut oil
1 sm. onion, chopped
2 whole cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
Salt
Pepper
1/8 tsp. cayenne
1 tsp. chives, chopped
2 cups evaporated milk
Fry quail in peanut oil in pan with lid. Remove from pan. Add onion, cloves, peppercorns, garlic, and bay leaf; cook several minutes. Add quail and brown. Add wine, salt, pepper, cayenne, and chives. Simmer 60-90 minutes until tender or bake covered in oven 1 hour at 325 degrees F. Remove quail and add evaporated milk for sauce and heat. Serve sauce over quail.