Category : Poultry
Author : sexyme
Hits : 2191
Date : 27/02/2002
10 quail breasts, skinned 1 cup flour 1 pint sour cream ½ lb. butter ½ teaspoon garlic powder salt and pepper to taste
Season birds with salt, pepper and garlic powder. Lightly flour the quail breasts. Heat butter, fry birds over medium flame until lightly browned. Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a single layer of quail, breast up. Lightly sprinkle the top with flour. Evenly spread the sour cream over the top of the birds. Cover and bake at 350 degrees for approximately 35 minutes. This recipe may seem a little odd but for some reason the sour cream really brings out the best flavor of quail. This same recipe used with pheasant is equally as tasty.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
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