1 pound quail
1 small onion, sliced into thin strips
1/4 cup water
1 teaspoon dried minced onion
1 teaspoon dried thyme
1/2 cup butter, melted
1 egg, beaten
1/4 cup butter
1/3 cup chopped pecans
2 tablespoons milk
1 tablespoon white sugar
1 teaspoon salt
Combine quail, onion, water, thyme, butter, egg, pecans, milk, sugar, salt, melted butter and lemon zest in medium saucepan. Bring to boil, stirring constantly. Boil 5 minutes.
Remove from heat. Stir in pecans, milk, sugar, salt and salt. Allow to cool. Mix both together and coat well in large bowl. Refrigerate 3 hours, or until set.