Baked Quail

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This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) cornish game hens if you increase the baking time to 1 hour and 15 minutes.

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Steps

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Pre-heat the oven to 325-degrees f.

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If the quail have been shot in the wild , inspect them all for lead shot , removing any shot with tweezers or the point of a paring knife.

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Lightly rub all the quail , inside and out with the seasoned salt.

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In a large skillet , over medium heat , melt the butter and saute the mushrooms , bread crumbs , and table salt until the mushrooms tenderize a bit.

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Stuff the quail with this mixture.

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Using the same skillet , make a roux by pouring in the olive oil and browning the flour in it.

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Then , add the chicken stock , scallions , red pepper , and parsley to the roux and saute the mix for about 5 minutes , until the onions are tender.

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Next , spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it.

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Pour the sauce over the quail.

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Baked , uncovered , at 325-degrees f.

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For 45 minutes , basting 2 or 3 times during the baking process.

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Serve two quail to a person and garnish each plate with two orange slices.

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Ser.

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Ingredients

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quail, fresh mushrooms, italian seasoned breadcrumbs, butter, table salt, ground red pepper, olive oil, flour, seasoning salt, chicken stock, scallion, fresh parsley, orange slices, cooking spray