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Quail, Pheasant, and Chukar Hunting and Upland Game Bird Shooting.


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Quail in White Wine

  • 4 Quail, about 3/4 lb. each

  • 3/4 c Melted butter

  • Salt, pepper

  • 3 tb Flour

  • 1 cn Condensed chicken broth (10-1/2 ounces)

  • 3/4 c Water

  • 1/2 c white wine

  • 1 dash Cayenne (optional)

Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour.

Gradually stir in chicken broth, water, and wine. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender.

Favorite Recipe

 

Masser Ranch
1099 Flag Creek Road
Fredericksburg, Texas 78624
830-997-5363
E-mail: info@masserranch.com

www.masserranch.com