Friday, January 18, 2013

Quail Supreme recipe

Quail birds in brown gravy
Quail, green peas and potato mash
The fun part of the Quail Supreme occasion involved taking a bird dog into the woods and conducting a hunt for pen-raised quail. No bird dog? Don't worry, farm-raised quail are quite similar and can be purchased at your grocery store!

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

To view past recipe blog entries click here.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.