| INGREDIENTS |
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1/2 c Vinegar, white wine
1/4 c Burgundy, red; PLUS
2 tb Burgundy, red
1/2 ts Celery Salt
1/2 ts Lemon pepper seasoning
1/4 ts Onion Salt
1/4 ts Allspice, ground
pn Sage, ground
2 ts Bacon drippings
12 Quail, cleaned
Butter, melted
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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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