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Lemon-Baked Quail

Lemon-Baked Quail

Oxmoor House JANUARY 1985

  • Yield: 8 servings

Ingredients

  • 16 quail, dressed
  • 1/2 cup water
  • 3/4 cup lemon juice
  • 1/2 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1/4 cup butter or margarine
  • 1 clove garlic, crushed
  • 1 sprig fresh mint, chopped

Preparation

Place quail in a shallow roasting pan; add water. Cover and bake at 300° for 30 minutes.

Combine remaining ingredients in a medium saucepan; cook over low heat, stirring constantly, until mixture comes to a boil. Pour mixture over quail. Cover and bake an additional hour or until quail is tender, basting often.

Remove cover from roasting pan. Broil quail 4 inches from heating element 3 minutes or until lightly browned.

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Lemon-Baked Quail recipe

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