• 6 quail
  • 2 lemons
  • 1/2 c. butter
  • 1/2 c. olive oil
  • 1 clove garlic, crushed
  • 1 tsp. sage
  • 1 tsp. salt
  • 1 c. dry white wine

    Heat oven to 325 degrees. Place quail in a shallow roasting pan. Juice one lemon over the quail. Rub the quail with the garlic. Melt the butter and mix with olive oil then brush on quail. Sprinkle sage and salt over the quail. Cut the second lemon into thin wedges and combine with wine. Pour mixture over the birds and cover pan. Roast quail for one hour or until tender and done. Remove the cover and allow to brown in oven. Remove and serve.

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