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.
INGREDIENTS 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.