Title: Hawkeye - Stuffed Quail
Categories: Entree Game Southern
Yield: 6 Servings

12		Quail; dressed
1	lb	Lean bulk pork sausage
12	sl	Bacon
1/4	c	Butter or margarine; divided
1/4	c	All-purpose flour
2	c	Red wine
2	tb	Grape jelly
1/2	ts	Salt
1/4	ts	Pepper

Rinse quail thoroughly with cold water; pat dry. Spoon sausage into body cavity of quail. Wrap 1 bacon slice around each quail, and secure with a wooden pick. Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a time. Cook until browned on both sides. Remove and place in a 13" by 9" by 2" baking dish. Repeat procedure with remaining quail. Drain pan drippings, reserving 1 tablespoon. Combine remaining 3 tablespoons butter and pan drippings in skillet; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in jelly, salt, and pepper. Pour over quail. Bake at 325 degrees F for 45 minutes or until done.

From Jerry Waters of Texas in October, 1989 "Southern Living" Typos by Jeff Pruett

previous

next