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Chef with red wine glass


The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings



    • Baking Powder Dough (below)
    • Approximately 6 quail, 1¼ pounds total weight
    • 3 tablespoons Port wine
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon nutmeg
    • 1 teaspoon powdered basil
    • 6 slices thick cut bacon
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • 1/2 cup sweet German Riesling wine
    • 1 cup coffee cream
    • 2 tablespoons heavy cream
    • 1 cup smoked ham, coarsely chopped
    • 1 tablespoon scallion greens, minced
    • 1 pound tiny white button mushrooms
    • 6 ounces small cooked Belgian carrots
    • 10 ounce package baby green peas
    • 1 pound tiny pearl onions


1. Dip the quail into the Port. Remove and shake off excess.

2. Combine salt, pepper, nutmeg and basil and rub into the quail.

3. Wrap a slice of bacon around each and secure with a toothpick.

4. Preheat oven to 450°F.

5. Set the quail in a shallow pan. Bake 20 minutes. Remove from oven.

6. Melt butter. Stir in flour, wine and creams and cook over low heat until sauce thickens. Remove from heat.

7. Stir in ham, scallions, mushrooms, carrots and peas.

8. Pour boiling water over onions. Leave 10 minutes. Peel and add them to the sauce.

9. Cut quail into fairly large pieces. Chop bacon. Add to the sauce.

10. Roll out pie crust and cut into 2 circles to fill the bottom and cover the top. Spoon in quail mixture. Cover the pie tightly with the top circle of crust. Cut slits to allow steam to escape.

11. Bake 15-18 minutes, or until nicely browned. Allow to stand at room temperature 10 minutes before serving.

Note: Wood Duck and Cornish Hen will necessitate longer cooking time.

Top and bottom crusts for meat or poultry pies

    • 2 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 2½ tablespoons solid shortening (vegetable or lard)
    • 3/4 cup 2% milk

Preheat oven to 450°F.

2. Sift dry ingredients together. Blend in the shortening with a pastry blender or fork.

3. Make  a well in the center and add the milk all at once. Stir only until the flour is moistened.

4. Set on a lightly floured surface and work into a ball. Flatten. Turn one side over the other. Flatten again. Roll 1/2-inch thick into two circles. Continue at #10 above.



   Other Birds    ·    Capon Stuffed with Pears    ·    Capons in Castles (1380 A.D.)    ·    Capon Stuffed with Clementines    ·    Guinea Fowl Stuffed w/Golden Raisins    ·    Guinea Hen with Chestnuts    ·    Goose, Baked Wild Goose    ·    Goose, Roast Goose (1906)    ·    Goose, Roast Goose (modern)    ·    Goose, Roast with Fruit Stuffing    ·    Goose, Stuffed Wild Goose    ·    Lark by Sarah Bernhardt    ·    Partridges, Broiled (1904)    ·    Partridge Stuffed with Raisins    ·    Roast Partridge    ·    Pheasant, Braised Pheasant    ·    Pheasant, Braised & Stuffed    ·    Pot Roast Pheasant with Chestnuts    ·    Pheasant Nutted Rice Orange Cups    ·    Pheasant, Orange Roasted    ·    Pheasant Pie    ·    Pheasant in Red Wine    ·    Pheasant, Roasted Pheasant    ·    Pigeons, Roast Stuffed    ·    Ptarmigan, Fried Rock Ptarmigan    ·    Quail, Crispy Spiced Quail    ·    Quail with Golden Cherry BBQ Sauce    ·    Quail, Grilled w/Pine Nuts & Currants    ·    Quail, Juniper Roasted    ·    Quail Pie    ·    Quail, Roast with Wild Mushrooms    ·    Quail, Smothered Quail or Doves    ·    Squab, Stuffed Squab    ·    Squab, Stuffed with Apple Compote    ·    Squab, Skewered & Stuffed   

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