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OHIO CLASSICS: FAVORITE SMALL GAME RECIPES FROM THE BUCKEYE STATE
Quail w/ Mushroom Sauce
Ryan & Andrea Grooms - Spencerville, Ohio
Course:Main Entrée
Servings:6
Ingredients & Instructions:
2 tablespoons lemon juice
6 whole quail
1/8 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoon minced fresh parsley
1 teaspoon dried minced onion
2 cups chicken broth
1 jar sliced mushrooms, drained
¼ cup water
1/8 teaspoon hot pepper sauce
Drizzle lemon juice over quail; sprinkle with pepper. In a large skillet, brown quail in oil and butter, turning frequently; remove and set aside.
Stir flour, parsley and onion into the drippings until blended. Gradually stir in broth, mushrooms, water and hot pepper sauce. Bring to boil. Reduce heat; return quail to pan. Cover and simmer for 20-30 minutes. Serve with rice.
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