re: Outdoor Board Cookbook

This looks complicated but it’s not that bad. One of the best game receipes I have ever made. My grandmother used to make in the fall when I was a kid. She served up homemade buttermilk biscuits with it.

Quail Joesph

Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions

GETTING READY

1) Preheat the oven to 350 degrees.

2) Skin the quail.

3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.

4) From the milk, remove the quail. Drain and dry well.

5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.

6) After this, coat the quail with flour, removing excess flour.

MAKING

7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.

8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.

9) In the remaining oil, saute chopped onions and green onions, until transparent.

10) To this, stir in 3 tablespoons of flour.

11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)

12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.

13) To this, add bouillon cubes.

14) Cook over low heat for 30 minutes, stirring constantly.

15) To this, add the seasonings, salt and pepper to taste.

16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.

17) After this, pour the sauce over the quail.

18) Sprinkle 1/2 of the chopped parsley as well.

19) With aluminum foil, cover the dish.

20) Bake in the oven at 350 degrees, for 1 hour.

21) Then, remove the foil, add another cup of sherry and baste the quail.

22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.

23) Again, remove the foil and add the remaining wine, just before this cooking is over.

24) Cover again and return to the oven, to cook for 30 more minutes.

SERVING

25) Garnish with the remaining parsley and serve with wild rice or white rice.