| Quail Bake 12 dressed quail 12 strips bacon 1 large onion, sliced 1 can cream of mushroom soup 1/2 garlic clove, chopped 1/2 t. salt 1/2 t. pepper Wrap each quail with a strip of bacon. Sear in hot, oiled skillet until bacon is done. Set aside. Combine the cream of mushroom soup, chopped garlic clove, salt and pepper. Spread the mixture in the bottom of the baking dish. Place the seared quail, breast up, in the baking dish and cover them with the sliced onion. Cover and bake at 350� until tender (about one hour). Excellent served over a bed of white or wild rice! Serves 6. |
| Picled eggs Quail eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old. 25 boiled quail eggs 1 1/2 c. vinegar 1 c. water 3/4 t. dill seed 1/4 t. white pepper 3 t. salt 1/4 t. mustard seed 1/2 t. onion juice 1/2 t. minced garlic White vinegar to cover eggs (at least 1" above the eggs) when dissolving the shells. Place eggs in a pan, cover with cold water (at least 1" above the eggs). Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar (at least 1" above the eggs). Stir the eggs every few hours. After 12 hours the shells should have dissolved into the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1 quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours. |