Sweet & Savory Quail

You will not believe how rich and wonderful these quail taste! If you can't find Mayhaw jelly, plum or peach make a great substitute. The ingredients are simple; the secret in this recipe is slow cooking.

2 dozen quail
1 pound butter
1 cup sherry
½ cup Mayhaw jelly

Place quail in a cast iron Dutch oven. Melt butter and mix in sherry and jelly. Pour over quail and cover. Bake at 250 degrees for 3 hours basting every 30 to 45 minutes.