| INGREDIENTS |
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1/2 c Vinegar, white wine 1/4 ts Allspice, ground
1/4 c Burgundy, red; PLUS pn Sage, ground
2 tb Burgundy, red 2 ts Bacon drippings
1/2 ts Celery Salt 12 Quail, cleaned
1/2 ts Lemon pepper seasoning Butter, melted
1/4 ts Onion Salt
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| INSTRUCTIONS |
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Instructions:
Combine first 8 ingredients, mixing well; add quail. Cover and
marinate in refrigerator at least 24 hours, turning quail several
times.
Bake at 300 degrees for 20 minutes, basting with marinade. Remove
quail frommarinade; grill over hot coals 10 to 20 minutes, basting
often with melted butter.
SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy
Coleman.
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