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 Pan Roasted Pheasant, or Quail 1964 Italian Recipe - Food.com
pancetta, chicken stock, olive oil, pepper, parsley, oregano, marjoram, basil, onion, garlic, quail, pheasant, salt, white wine, brandy, water
this is the way I do it for those tiny partridge that are brought home after a three day hunting trip.
Serving Size: 1 (156) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 310.9 ...
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|  Braised Quail with Winter Vegetables Recipe | SparkRecipes
olive oil, parsley, turnip, carrot, shallot, quail, bread, red wine, brandy
Preheat the oven to 425 degrees F. Cut carrots and turnips into chunks. Heat 1/2 oil in Dutch oven and add quail. Fry until browned all over. Remove quail and set aside. Add remaining oil, vegetables ...
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