Bird Dog & Retriever News
Grilled Quail Recipe
2 quail
1 tablespoon peanut oil
3 tablespoons butter
1/2 bay leaf
Salt
Freshly ground black pepper
Thin sheets of fresh pork fat
1 cup bread crumbs
1 cup Game Stock
Split the birds open, and flatten them a little.
Heat the oil and the butter in a casserole
and brown the birds in it. Add the bay leaf, season with salt
and pepper, cover the birds with the sheets of pork fat, and simmer
for about 5 minutes.
Remove the quails. Dip them into the bread
crumbs, broil or grill them for about 3 minutes on each side,
and put them on a hot serving dish. Add the stock to the pan juices
in the casserole, bring to the boiling point, and strain the sauce
into a sauceboat. Serves 1.
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
