Chili-Mustard Quail
| Yield: | 1 Servings |
| Categories: |
| 8 | Quails (4 to 5 oz. each) | |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 1/2 | c | Hot jalapeno jelly |
| 1/2 | tb | Dijon mustard |
| 2 | tb | Vinegar |
| Salt | ||
| Freshly ground pepper |
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| Yield: | 1 Servings |
| Categories: |
| 8 | Quails (4 to 5 oz. each) | |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 1/2 | c | Hot jalapeno jelly |
| 1/2 | tb | Dijon mustard |
| 2 | tb | Vinegar |
| Salt | ||
| Freshly ground pepper |