| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Kooknet, Cyberealm |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vinegar, white wine |
| 1/4 |
c |
Burgundy, red; PLUS |
| 2 |
tb |
Burgundy, red |
| 1/2 |
ts |
Celery Salt |
| 1/2 |
ts |
Lemon pepper seasoning |
| 1/4 |
ts |
Onion Salt |
| 1/4 |
ts |
Allspice, ground |
|
pn |
Sage, ground |
| 2 |
ts |
Bacon drippings |
| 12 |
|
Quail, cleaned |
|
|
Butter, melted |
INSTRUCTIONS
Instructions:
Combine first 8 ingredients, mixing well; add quail. Cover and marinate in
refrigerator at least 24 hours, turning quail several times.
Bake at 300 degrees for 20 minutes, basting with marinade. Remove quail
frommarinade; grill over hot coals 10 to 20 minutes, basting often with
melted butter.
SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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