Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

THE GREATEST QUAIL EVER




Source of Recipe


Master Chef Don Easley


List of Ingredients




6 quail, cleaned and cut into serving pieces
1/4 cup peanut oil
1 sm. onion, chopped
2 whole cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
Salt
Pepper
1/8 tsp. cayenne
1 tsp. chives, chopped
2 cups evaporated milk

Recipe



Fry quail in peanut oil in pan with lid.
Remove from pan.
Add onion, cloves, peppercorns, garlic, and bay leaf; cook several minutes.
Add quail and brown.
Add wine, salt, pepper, cayenne, and chives.
Simmer 60-90 minutes until tender or bake covered in oven 1 hour at 325 degrees F.
Remove quail and add evaporated milk for sauce and heat.

Serve sauce over quail.