Quail Quinn

4 - 8 quail

4 - 8 slices country ham

white wine (enough to make gravy sufficient to cover quail)

stick butter



Cover quail in white wine and simmer. When almost done, remove quail. Line the bottom of a deep pan or casserole dish with ham slices and place quail on top of ham.

Dissolve six tablespoons flour in one cup cold water. Bring wine to a boil and slowly add dissolved flour and whisk to make a thick gravy. (Be sure to make enough gravy to completely cover quail). Pour gravy over quail, cover tightly and bake at 350 degrees for 30 to 45 minutes until done.

Copyright 1998-2014 Stephen Ricciardelli