- Quail, 1 per person
- Lemon
- Salt if desired
- Freshly ground black
pepper
- Mushrooms,
- sliced Butter
- 1/2 cup white wine
- Fresh parsley
- Trenchers, 1 per
bird
Rub quail with the cut side of a lemon; season
inside and out with salt and pepper. Brown quail
along with sliced mushrooms in skillet in melted
butter. Add white wine when birds are nicely
browned on all sides, toss in a few parsley
sprigs; cover and simmer 10 to 15 minutes until
birds are tender.
Dish
each bird into a trencher, discard wilted parsley,
pour over mushrooms and sauce and garnish with
fresh parsley.
Trenchers
for Quail and Other Small Birds
Take
large rolls or small loaves of bread, just slightly
larger than the birds you are using. Cut off
the tops and scoop out the soft crumbs, leaving
only a shell. Dry and grind the crumbs for other
uses. Butter the bread shells liberally and
toast in a slow oven until they are very crisp
and lightly browned. This way they will retain
their crunchiness even when they have absorbed
the juices from the birds. |
This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
|
