Melt butter in skillet. Add salt. Saute’ quail in butter and salt until golden brown. (You can also just as easily grill the quail.) Brush some Chutney on the quail during the last 2 minutes of cooking, and then serve with “Sassy Raspberry” on the side. I like to serve these with creamy, cheese grits. MAHVELOUS!
Grill or roast lamb to your specifications. Slice lamb, and serve “Wicked Sweet” on the side. I like to serve this with fingerling potatoes roasted with Rosemary and olive oil, and fresh asparagus. DAHLIN, IT’S YUMMY!
Bake or grill tenderloin on 325 degrees for about 35-40 minutes. Slice and place 3-4 slices of tenderloin on plate. Serve with “Wicked Sweet” on the side. I like to serve this with wild rice and squash casserole.
FABULOUS!
Salt ducks inside and out. Saute’ onion and celery in butter or oil until tender. Place ducks in roaster, breast side down. Combine celery, onion, mushroom soup, chicken soup, chicken broth, wine, and “Sarabella’s Chutney”. Pour over ducks. Cover, and cook for 2 hours at 300 degrees.
Turn ducks over, baste well, and cook 15 more minutes. Remove top, and broil for 10 minutes, if “crispiness” is desired. Serve with Rice Pilaf. Also, delicious with Southern grits. Serves 6.