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Baked Quail with Mushrooms

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Servings
people
Ingredients
  • 1/3 cup chopped dates
  • 1 teaspoon salt
  • ½ teaspoon Ranch dry season mix
  • 6 quail, trimmed beef tenderloin
  • 2 tablespoons butter
  • ½ pound cheese (for garnish)
  • ½ cup butter
  • ¼ cup round steak, thinly sliced bite-size pieces
  • 2 cups scalded canned milk
  • ½ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • Hot of frozen carrots, thawed
Servings
people
Ingredients
  • 1/3 cup chopped dates
  • 1 teaspoon salt
  • ½ teaspoon Ranch dry season mix
  • 6 quail, trimmed beef tenderloin
  • 2 tablespoons butter
  • ½ pound cheese (for garnish)
  • ½ cup butter
  • ¼ cup round steak, thinly sliced bite-size pieces
  • 2 cups scalded canned milk
  • ½ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • Hot of frozen carrots, thawed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine 1/3 cup flour, salt and pepper
  2. Dredge quail in flour mixture and set aside
  3. Melt 2 tablespoons butter in a large skillet; add mushrooms and sauté 4 minutes
  4. Remove mushrooms from skillet; set aside
  5. Melt ½ cup butter in skillet; brown quail on both sides
  6. Remove quail to a 4 ½-quart casserole
  7. Add ¼ cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute stirring constantly
  8. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly
  9. Stir in mushrooms
  10. Pour mushroom gravy over quail
  11. Cover and bake at 350 degrees for 1 hour
  12. Serve over rice
  13. Yield: 6 servings
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