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Craig Claiborne
Smothered Quail
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Preparation info
Yield:
3 to 6
Servings.
Difficulty
Medium
Appears in
Craig Claiborne's Southern Cooking
By
Craig Claiborne
Published
1987
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Recipes
Contents
Ingredients
6
cleaned
quail
(about
¼
pound
each)
Salt
to taste, if desired
Freshly ground
pepper
to taste
Americas
United States
Dinner
Method
Preheat the oven to
325 degrees
.
Sprinkle each quail inside and out with salt and pepper.
Heat the butter in a skillet, preferably of black iron, and when it is quite hot add the quail. Brown the birds on all sides, turning occasionally to brown