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Quail with Mushroom Sauce Recipe

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Succulent quail with a snappy sauce makes an impressive entree. "This dish tastes wonderful over rice or toast points. Sometimes I'll use cinnamon toast to add delicate flavor," says Chris Sendelbach of Henry, Illinois.

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Quail with Mushroom Sauce Recipe

Prep: 25 min. Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

2 tablespoons lemon juice
6 whole quail (5 to 6 ounces each)
1/8 teaspoon pepper
2 tablespoons canola oil
2 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1 teaspoon dried minced onion
2 cups chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup water
1/8 teaspoon hot pepper sauce
Hot cooked rice

Directions

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 the broth, mushrooms, water and hot pepper sauce. Bring to a boil. Reduce heat; return quail to pan. Cover and simmer for 20-30 minutes or until meat is tender. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 141 calories, 11 g fat (4 g saturated fat), 26 mg cholesterol, 451 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Quail with Mushroom Sauce in Taste of Home August/September 2002, p46

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