Quail Casserole
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.
Ingredients
4 serv.Step-by-step instructions
- 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.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App