Bird Dog & Retriever News
Quail Flambe Recipe
Ingredients:
10 quail, cleaned and skinned
salt and pepper
3/4 cup butter or margarine
1 tsp dry basil
1/2 cup plus 3 tbsp brandy
4 1/2 oz. can black olives, chopped
Directions:
Sprinkle quail with salt and pepper. Melt butter
or margarine in large frying pan over low heat. Stir in basil.
Add the quail and sautee for 7 minutes. Add 1/2 cup brandy and
olives. Stir. Cover, reduce heat and simmer for 25 minutes, basting
often. If more liquid is needed add more brandy.
To flame, bring quail to table in pan. Uncover
and add 3 tbsp brandy and light with long taper.
This recipe and more are available in the Bird Dog
& Retriever News Cookbook which is available for $9.95 or
three for $25.
Send us email with your address and how many cookbooks
you want and we'll get one (or three) out to you.
© Copyrights Bird
Dog & Retriever News February 2005
The worlds largest hunting read hunting/dog
magazine.
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Maintained by Dennis Guldan e-mail
Bird Dog & Retriever News, PO Box 120089, New Brighton, MN
55112,
Phone 612-868-9169 Fax-651-636-8045
