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James Peterson
Grilled Game Birds in Smoke-Scented Broth
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Preparation info
yield:
4
servings
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Ingredients
quails
, about
6
oz
(
Main course
Gluten-free
Method
Remove the breasts and thighs from the quails and squabs and grill the carcasses over wood coals. When the carcasses are nicely browned, transfer them to a
4
-
quart
(
4
liter
) saucepa