Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
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Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Aunt Fannie's Quail Cacciatore
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No one would have ever said that our Aunt Fannie was a great beauty, but
you could not ask for better company. Where ever Aunt Fannie was, fun was
sure to follow quickly along with the finest food imaginable. Aunt Fannie
was born in 1901 and died at the age of 73. After Uncle Dom died in 1965,
she spent the next eight years traveling around the world on cruise ships
always a regular at the captains table because of her liveliness and ability
to put everyone at ease quickly. She always seemed glad to see us when we
arrived in Ukiah with our parents, two rambunctious children accompanied by
our large black labrador "Boots" who went everywhere with us for nearly
twenty years.
12 California valley quail (about 1/2 pounds each), halved
1 cup, dry Marsala sherry
1 small white onion, minced
1/2 teaspoon, dried thyme
2 bay leaves
1/4 cup, unsalted butter
3 slices, pancetta bacon
1/2 cup celery, minced
1/2 cup carrot, minced
1/2 cup, dry white wine
1/4 cup, white wine vinegar
2 tablespoons, flour
1 teaspoon, salt
1 teaspoon, coarsely ground black pepper
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Place quail in deep roasting pan, adding the minced onion, thyme, bay
leaf, and Marsala.
Cover and marinate overnight, turning occasionally.
Add butter and bacon to large, deep large skillet, then add the drained
quail.
Brown quail on both sides, add carrot and celery, sprinkle with
salt and pepper, and then 1/2 of the marinade.
Cover and simmer for 20
minutes, or until meat is tender, adding more of the marinade if the
quail get too dry.
Remove quail to hot plate and keep warm. Add vinegar
and white wine to sauce left in skillet, bring to a boil, and boil
uncovered for five minutes, blending in flour and stirring until sauce
comes to a boil.
Pour sauce over the quail and serve.
Serves 6.
Enjoy with our
2006 Pinot Noir.
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