Quail birds in brown gravy |
Quail, green peas and potato mash |
Quail Supreme:
6 to 8 quail or quail breasts
1 1/2 cups flour
1 teaspoons salt
1/4 teaspoon papper
1 teaspoon paprika
2 cans cream of mushroom soup
1/2 cup cooking sherry
Preheat oven to 400 degrees. Flour quail. Melt butter in a large baking dish. Lay the quail breast side down in the dish of melted butter. Bake 30 minutes or until brown. Turn quail and add cream of mushroom soup and mix with the sherry. No sherry? Substitute 1/2 cup red wine. Bake until bubbly. Reduce heat to 350 and cover dish with foil. Bake 1 hour. Serves four.
Add a side of cornbread too |
Harvested quail, ready to be cleaned |
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