Photo by Anne Clark/iStock
Serves 2-3 as appetizer
4 raw quail (about 1 pound total weight)
All-purpose flour for dredging
Salt and pepper to taste
1½ tablespoons bacon drippings
2 tablespoons lime juice
4 tablespoons maple syrup, honey or agave
Preheat oven to 400 F. Lightly dredge quail in flour, then lightly salt and pepper. In a medium, oven-proof skillet, heat bacon drippings, then pan fry quail over medium heat, skin side down, for 3 minutes. Turn over, then fry for an additional 3 minutes. Pour lime juice and maple syrup into the bottom of the skillet from the side, not over the quail. Transfer to the oven, and roast for 5 minutes. Remove, cut each quail in half, then serve immediately, pouring the maple lime glaze over the top.
DANA ROSE, BLUFFTON