Glazed Quail With Pecans And Marmalade

4 - 6 quail

1 cup shelled pecans

pinch of poultry seasoning

pinch of black ground pepper

pinch of onion salt

3 tablespoons butter

1 tablespoon corn starch

1/2 up bread crumbs

1/2 orange

1/2 lemon

5 tablespoons flour

2 eggs

1 small can chicken broth

1/4 cup marmalade

Crush pecans well and roll to powder. Or use food processor in pulse mode, cutting up until very fine.

Wash quail well and leave slightly damp. Put quail in bag with flour, seasoned with a pinch of poultry seasoning, onion salt, and ground black pepper, shake well and remove.

Make egg wash by beating two eggs, then add one half cup milk and beat until well mixed. Then dip quail into egg wash.

Roll quail in three-fourths cup pulverized pecans mixed well with one fourth cup bread crumbs (can use well crushed and rolled soda crackers in place of bread crumbs).

In a nine inch skillet, saute quail in two or three tablespoons melted butter. After turning once, squeeze one half orange and one half lemon over quail while in saucepan. After browning, add one cup chicken broth mixed with one fourth cup marmalade.

When quail are almost done remove them and keep them warm.

Dissolve one tablespoon corn starch in one fourth cup remaining chicken broth to thicken, heat slowly and add remaining butter and chicken broth. Pour over quail.

Place in covered dish and put into oven. Bake until done (for about 15 to 20 minutes) in preheated 350 degree oven. Remove and garnish with chopped parsley, use remaining sauce in pan for gravy.

Copyright 1998-2014 Stephen Ricciardelli