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Quail with Mushroom Gravy

 Quail with Mushroom Gravy
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.
6 ServingsPrep: 25 min. Cook: 20 min.

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.

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Quail with Mushroom Gravy (continued)

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.