Italian Quail

SpotX Wild Foods Recipe from Charle Legg
Prep:12 hours Cook:20 minutes Difficulty:1

Ingrediants:

• 2 or 3 quail per person.
• 1 tablespoon lemon juice.
• 1 cup Italian dressing.
• 2 or 3 dashes of Worcestershire sauce.
• 1 or 2 teaspoons minced garlic.

Directions:

• Position the bird breast side up on a cutting board.
• Insert a butcher knife, and cut along one side of the backbone.
• Place the blade on the other side of the backbone and cut again.
• Remove the backbone completely from the carcass.
• Press down on the bird to flatten it.
• Turn it over and trim away the rib bones.
• In a bowl mix marinade together.
• Add lemon juice, Italian dressing, Worcestershire sauce and garlic.
• You may need to double the recipe if you have a lot of quail.
• Place the quail in a large bowl.
• Pour the marinade over the quail, covering it well.
• Cover and place in refrigerator overnight.
• Fry the quail over medium heat.
• Brush often with the marinade.
• Fry until done, turning and basting often.