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Nutrition Facts
Serving Size 1 (442g) Recipe makes 4 servings
Calories 777
Calories from Fat 378		(48%)
Amount Per Serving		%DV
	Total Fat 42.1g	64%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 206mg		68%
Sodium 272mg		11%
Potassium 773mg		22%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 1.4g	5%
	Sugars 2.2g
Protein 48.0g		96%
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Quail Casserole

Recipe #120588 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ladypit
May 4, 2005

I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.

SERVES 4 -6 (change servings and units)

Ingredients

8-12 quail
1/3 cup butter
1/2 lb fresh mushrooms
2 cups dry white wine
1 dash salt
1 cup flour
parsley, chopped, to taste

Directions

1
Preheat the oven to 350 degrees.
2
Mix the flour and salt (more salt to taste).
3
Split the birds down the back and dust them lightly with the flour and salt mix.
4
Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
5
Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
6
Pour in enough wine to cover the birds half-way. Cover.
7
Bake for 1 hour.
8
To serve, spoon the wine gravy over the top.