BRAISED QUAIL - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Game recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=117) +--- Thread: BRAISED QUAIL (/showthread.php?tid=128301) |
BRAISED QUAIL - tubeN2 - 04-28-2004 [font "Verdana,Arial,Helvetica"][black][size 1]BRAISED QUAIL by daymere [/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1][font ""][#000080][/#000080][/font] [indent] Dress, singe, wash and eviscerate as described under [url "http://www.mountain-breeze.com/kitchen/game/partridge1.html"][#0000ff]Roast Partridge[/#0000ff][/url]. [ol] [li]Rub ¼ tsp salt on inside of each bird [li]Tie birds into compact shape by wrapping twine around body and legs. [li]For 3 birds add 3 tbsp butter to saucepan [li]When bubbling hot, add the quail [li]Cook over moderate heat, turning often until delicately browned on all sides. [li]Add ½ cup hot water or chicken broth, cover and simmer 10 mim, turning once or twice. [li]Serve piping hot on sqs of hot toast. [li]Pour liquid left in saucepan over birds[/li][/ol][/indent] . KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR [/size][/black][/font] |