Category - Poultry
Author - Red Creek Marinade Co.
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• Quail or Pheasant
• 1/2 ounce per pound of:
  Red Creek All-Purpose Marinade or
  Red Creek Jerky Marinade or
  Red Creek Bold & Spicy All Purpose Marinade
  
• Flour
• Butter or Margarine
• Aluminum Foil

Marinate quail or skinless pheasant pieces in Red Creek for 30 minutes. Remove from marinade, dredge in flour and using moderate heat, brown in pre-heated skillet in 1/2 inch of melted butter or margarine for 8-10 minutes. Drain browned quail or pheasant pieces on layers of paper towels and immediately wrap two browned birds or two browned pieces of pheasant at a time in aluminum foil and bake in 350 degree oven until done.

Variation:
Mix marinade with remaining butter or margarine and finish birds on grill, turning and basting often with marinade-butter mixture.