G
Guest
Guest
I definitely have to give pangie quail recipe a test drive one of these days. This is a recipe my father showed me years back.
Marination
1/2 litre of dry red wine
garlic powder
salt
pepper
Halve the quails and leave them in the marination for 24 hours. I prefer garlic powder to whole garlic because powder spreads more evenly.
Place your marinated quails into a large frying pan, quails come in 6 packs so you'll need the space. Simmer, 15-20 minutes, until 1/2 of the wine has evaporated and cube 1/4 lb of butter. Place the pieces of all around and cook until the quails have darkened.
Ensure to leave some of the wine and butter as a sauce to be eaten with a fresh loaf of crusty bread.
Enjoy
Marination
1/2 litre of dry red wine
garlic powder
salt
pepper
Halve the quails and leave them in the marination for 24 hours. I prefer garlic powder to whole garlic because powder spreads more evenly.
Place your marinated quails into a large frying pan, quails come in 6 packs so you'll need the space. Simmer, 15-20 minutes, until 1/2 of the wine has evaporated and cube 1/4 lb of butter. Place the pieces of all around and cook until the quails have darkened.
Ensure to leave some of the wine and butter as a sauce to be eaten with a fresh loaf of crusty bread.
Enjoy
