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QUAIL CAROLINA

        4 -    Quail 1 -    Cup White Wine
        4 -    Ribs of Celery 1/4 - Cup Dry Sherry
        8 -    Slices of carrot  1/4 - Cup Dry Vermouth
        2 -     Tbsp butter  1/2 - Cup Chicken Stock
        2 -    Tbsp olive oil   2 -    Tbsp Chopped Parsley
        1 -     Onion slice Pinch of oregano
        6 -     Ripe Olives Salt & Pepper

Insert 1 rib of celery and 2 slices of carrot in each body cavity.  Saute quail in butter and olive oil until lightly brown.  Add onions to pan and saute lightly.  Add olives, wine, chicken stock, salt and pepper (to taste) and oregano. Cover and cook slowly until done (about 15 minutes).  Just before serving add parsley.



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