Roasted Quail and Apple Jerky Salsa Part 3 of 3 - Quail

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Try this Roasted Quail and Apple Jerky Salsa Part 3 of 3 - Quail recipe, or contribute your own.


1/2 ts Molido chile powder
Corn husks (or string) to
Apple Glaze
1 ts Salt
Apple Jerky Salsa
1 ts Black pepper
4 Whole quail (bone in)

Original recipe makes 4 Servings



Season the quail with salt, pepper and molido powder. Stuff the quail with the Apple Jerky Salsa. Tear the corn husks into thin strips and truss the quail. Roast in a 475 degree oven for approximately 7 to 8 minutes. Be careful not to overcook quail, as it becomes dry very quickly. Remove quail from oven and brush with apple glaze. Place it back in the oven for 1 or 2 minutes, making sure not to burn the glaze. Serve immediately. Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster on Oct 28, 1997

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