Game & Fish Dish
DUSTED QUAIL
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8 Quail
8 Quail •¼ cup olive oil
¼ cup olive oil •2 cloves garlic minced
2 cloves garlic minced •¼ teaspoon crushed rosemary
¼ teaspoon crushed rosemary •¼ cup dry sherry
¼ cup dry sherry •¼ cup lemon juice
¼ cup lemon juice •flour for dusting
flour for dusting •½ cup cooking oil
½ cup cooking oil •16 toast rounds
16 toast rounds Cut birds in half. Place in glass bowl. Combine olive oil, garlic, rosemary, sherry, and lemon juice. Add mixture to birds and marinate 1 hour. Make sure that the birds are turned twice during this period. After 1 hour, drain the birds, pat them dry with paper towels, and discard the marinade. Lightly dust Quail with flour. Heat cooking oil in skillet. Add Quail and brown on all sides. Once the Quail are browned, cover the pan and steam them for 10 o 15 minutes. Serve on toast rounds. Pour a little of the pan liquid over each bird for a sheen.
