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Quail Casserole #2


8-12 quail
1/3 cup butter or margarine
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry white wine

Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms and parsley and pour enough wine into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear wine gravy over the birds before serving. Serves 4 - 6 people. 

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