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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.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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.

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