Title: Quail with Wild Rice
Categories: Game Entree Poultry Grain Vegetable
Yield: 8 Servings

Sew together body cavity of quail. Saute in 1 stick butter or margarine until quail are browned. Place in baking dish. Cover dish; bake at 325 F. for about 30 minutes.

Saute livers, onions, pepper and garlic in 1 1/2 sticks butter or margarine. Do not let vegetables brown, but cook to a clear color. Add cooked rice, chicken broth and wine. Place mixture in 3-qt. baking dish; cover and bake at 325 F. for about 20 minutes, or until liquid is absorped. Serve quail over rice.

Variation: Body cavity of quail may be sewed up and the quail lightly browned in butter and plaed on top of the stuffing in baking pan. Mix chicken broth and wine; pour over quail and stuffing. Cover pan and bake at 375 F. for about 30 minutes.

Yield: 8 to 10 servings.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 190. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

previous

next