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Yield: 6 servings
[edit] Ingredients
½ |
cup Vinegar, white wine |
¼ |
cup Burgundy, red, PLUS |
2 |
tablespoons Burgundy, red |
½ |
|
½ |
|
¼ |
|
¼ |
teaspoon Allspice, ground |
|
pn Sage, ground |
2 |
teaspoons Bacon drippings |
12 |
Quail, cleaned |
|
Butter, melted |
[edit] Preparation
Step 1 |
Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24 hours, turning quail several times. |
Step 2 |
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. |
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[edit] About Marinated Quail
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