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Hawkeye-Stuffed Quail

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.

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