 |
|
|
|
|
||||||||||
 |
||||||||||||||
|
||||||||||||||
|
229.294.4904 FAX |
||||||||||||||
|
|
||||||||||||||
|
|
 |
|
||||
|
|
|
|
The hunting season opens in mid-October and continues through March. Since most of our clientele book a year or two ahead - and the number of hunters accepted at Riverview is limited - we recommend that you make reservations early. Your birds are dressed, packed and quick-frozen after each hunt. Just before your departure, the containers are packed in insulated bags to keep the birds frozen for up to 10 hours. Read our current season’s news in our summer scene newsletter. Phone 229.294.4904. Fax 229.294.9851 E-mail: info@riverviewplantation.com 11991 Riverview Road |
Reservations and Game |
|
|
Riverview Plantation’s Quail Recipe For six birds: Salt and pepper birds and flour lightly. Brown in frying pan on top of stove in one stick of margarine. Remove birds and place in casserole dish. Put 3 tablespoons of flour in frying pan and stir to make gravy thick enough. Add a small amount of water, 1 teaspoon worcestershire sauce, a dash of garlic salt, 1 slice of lemon and a bay leaf. Pour over birds. Cover casserole dish and cook in 325 degree oven for 1 to 1 1/2 hours. Baste birds often. Water may be added if necessary while cooking to have desired amount of gravy. Peggy Cox |
|
|
 |
|
|
| [Home] [The River Calls] [Heritage] [The Hunt] [Lodging] [Reservations] [Rates] [Map] [Quail Hunting Tips] |
|
|
|
© Web design by Bright Ideas, Inc. www.brightideasusa.com |
