Smothered Quail

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   ["Rinse quail well.", "Pat dry", "with paper towels.", "In hot butter, in large skillet,", "saute", "quail", "until nicely browned, about 10 minutes.", "Add", "shallots; cook, stirring occasionally, until tender, about 5", "minutes.", "Add", "vinegar, sugar and salt, mixing", "well.", "Bring to", "boiling. Reduce heat", "and", "simmer, tightly covered, 20 to 30", "minutes or until quail are tender. Serve quail with pan juices spooned over."]

* Per serving · 4 servings · Values may vary.

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