Free Microwave Quail recipe from Wild-n-Tame Fish-n-Game Cookbook

FEATURING

QUAIL IN MADEIRA WINE

4 quail (save livers or use chicken livers)
1 c. chicken broth (heated)
2 c. long grain rice (cooked)

2 T. olive oil
2 T. butter
1 c. Madeira wine

Rinse quail under cool running water and pat dry. Close cavity of bird and secure with toothpicks. Rub birds with the 2 T. olive oil. Melt the butter in a microwave browning skillet or use a skillet on top of a conventional range. Use a wooden fork to prevent breaking the skin of the birds. Turn and brown them on all sides in the melted butter. Remove birds and pour off fat. Add the wine and 1 c. of the chicken broth to browning skillet and heat slightly. Pour wine sauce mixture into a large glass utility bowl and place in microwave uncovered. Cook on high for 4 minutes, stirring every minute. Remove from microwave and add chopped liver to the wine sauce. Add the quail, placing them on their sides. Cover bowl and cook on high for 4 minutes. At the end of 2 minutes turn birds to other side. If needed, cook on medium until birds are tender. Remove bowl from microwave and allow to set for 8-10 minutes before serving. Serve over rice.

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