Baked Quail in Mushroom and White Wine Sauce

Baked Quail in Mushroom and White Wine Sauce

How about a change of pace with a quail recipe? This wild game recipe is perfect change of pace from the normalBaked Quail in Mushroom and White Wine Sauce chicken recipe. You don’t have to be a hunter to find quail; it’s not just wild game anymore. Farm raised quail are sold in many grocery stores now. The quail is smothered in a mushroom and white wine sauce and baked in the oven. This quail recipe is easy and delicious.

Baked Quail in Mushroom and White Wine Sauce Ingredients:

6 to 10 quail breast

1 (4 oz.) can mushrooms, drained

1/2 cup of white wine

2 tbsp. melted butter or margarine

1 med. onion, chopped

1 can cream of celery soup – undiluted

1/2 tsp. oregano

1/2 tsp. rosemary

1 tsp. Kitchen Bouquet or another browning sauce of your choice

1 cup sour cream

Cooked wild rice

Salt and pepper to taste

Baked Quail in Mushroom and White Wine Sauce Instructions:

Arrange quail in a large baking dish, try not to crowd. Then sauté the onion in the butter until it’s tender. Then add the mushroom, white wine and all other ingredients except the sour cream and wild rice. This will be your mushroom and white wine sauce for this quail recipe.

Pour the mushroom and white wine sauce you just prepared over the quail and cover the dish.

Now bake at 325 degrees for 1 hour, turning the quail once half way through cooking.

I know the remaining white wine in that bottle is calling ya. Go ahead and pour yourself a glass to sip on while your wild game or farm raised quail recipe is baking.

When the quail is done baking, add the sour cream and mix into the white wine sauce surrounding the quail then let it rest 10 minutes before serving with your wild rice. Spoon some of the white wine sauce over the rice. You’ll find that quail baked in mushroom and white wine sauce is a delicious and easy change of pace!

 

Put Cha Hands On It!

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