Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea quail; dressed
1 lb lean bulk pork sausage
12 sl bacon
1/4 c butter or margarine; divided
1/4 c all-purpose flour
2 c red wine
2 tb grape jelly
1/2 ts salt
1/4 ts pepper

Rinse quail thoroughly with cold water; pat dry. Spoon sausage into
body cavity of quail. Wrap 1 bacon slice around each quail, and secure
with a wooden pick.
Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a time. Cook
until browned on both sides. Remove and place in a 13" by 9" by 2" baking
dish. Repeat procedure with remaining quail. Drain pan drippings,
reserving 1 tablespoon.
Combine remaining 3 tablespoons butter and pan drippings in skillet; add
flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add wine; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Stir in jelly, salt, and pepper. Pour
over quail. Bake at 325 degrees F for 45 minutes or until done.

From Jerry Waters of Texas in October, 1989 "Southern Living" Typos by Jeff
Pruett

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