01-10-2006, 01:49 AM
6 quail, cleaned and dressed
Flour
2 tablespoons butter or margarine
1/8 teaspoon thyme
1/8 teaspoon rosemary
1 teaspoon parsley, finely chopped
1 (4 ounce) can mushrooms, drained
1 cup Sauterne
1 teaspoon salt
1 medium onion, finely chopped
Cut quail along backbone; butterfly by removing the large bones of the lower back and legs. Press flat; roll in flour, brown lightly in butter; sprinkle with herbs and parsley. Cover and cook slowly for 15 minutes.
Add onions, mushrooms with liquid and Sauterne. Cover and simmer for 1 hour or until tender.
Add salt 5 minutes before removing from heat.
Serve with wild rice or hot buttered white rice.
Flour
2 tablespoons butter or margarine
1/8 teaspoon thyme
1/8 teaspoon rosemary
1 teaspoon parsley, finely chopped
1 (4 ounce) can mushrooms, drained
1 cup Sauterne
1 teaspoon salt
1 medium onion, finely chopped
Cut quail along backbone; butterfly by removing the large bones of the lower back and legs. Press flat; roll in flour, brown lightly in butter; sprinkle with herbs and parsley. Cover and cook slowly for 15 minutes.
Add onions, mushrooms with liquid and Sauterne. Cover and simmer for 1 hour or until tender.
Add salt 5 minutes before removing from heat.
Serve with wild rice or hot buttered white rice.