Recipe - Marinated Quail

One half cup Vinegar, white wine
One fourth cup Burgundy, red; PLUS
2 tablespoon Burgundy, red
One half teaspoon Celery Salt
One half teaspoon Lemon pepper seasoning
One fourth teaspoon Onion Salt
One fourth teaspoon Allspice, ground
pn Sage, ground
2 teaspoon Bacon drippings
12 Quail, cleaned
Butter, melted

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini