A little late, these are from my grand mothers recipe cards.



This is a bit of trouble, but a favorite way to eat quail, which are so good we don�t save them for company!Good for dove too!



6-8 whole quail 2 eggs



salt and pepper bread crumbs



bacon strips quail hearts and livers



Save the hearts and liver when you clean the birds. Chop finely and combine with butter, 2 eggs well beaten and salt and pepper. Add enough fresh bread crumbs to form a soft dressing and stuff the quail. Don�t worry about pinning or sewing the body cavity closed, let the dressing protrude. Put the quail close together in a baking pan, breast side up and drape a slice of bacon over each. Bake for five minutes at 400 to 450, then lower heat to 350 and bake until tender, about 30 minutes.



NO FAIL QUAIL



4 quail 1 can consomm�



salt and pepper � tsp thyme



4 tbl melted butter 1 � bay leaves



2 tbl flour 1 cup dry white wine



Split the quail down the back and flatten. Salt and pepper lightly, then brown slowly in melted butter in a skillet. Sprinkle flour over the birds, add consomm�, thyme, bay leaves and wine. Bring to bubble, cover and simmer until tender � about 30 to 40 minutes. Put pan juices into dish and spoon over quail and wild rice. This works on dove as well and if you shoot like I do, try buying Cornish game hens, they�re delicious too.







EASY WAY DOVES



12 dove breasts salt and pepper to taste



1 pckage chicken gravy mix 1 to 2 tbl margarine



Place dove breasts in foil lined 8x8 pan. Sprinkle with gravy mix, salt and pepper, dot with margarine. Drizzle 1/3 to � cup water over breasts, seal foil tightly and bake at 350 for an hour