Email to Linda Leone      

Quail, Mexican

Source of Recipe

Internet


List of Ingredients

6 quail, cleaned
orange liqueur
flour
6 tbsp. bacon fat
1-2 shakes red pepper flakes
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup chicken stock
1 cup dry white wine
1 stalk celery, cut up
Salt and pepper
Juice of 2 oranges, strained




Recipe

Rub quail with orange liqueur, dust with flour. Melt 6 tablespoons of bacon fat in a heavy skillet and shake in the red peppers. Add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter and pour over quail. Add stock, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired. stir in orange juice. Heat thoroughly. Yields: 6 servings.