Kathleen'S Mushroom Smothered Quail - cooking recipe

Ingredients
    5 quail
    1/4 c. finely chopped celery
    1/4 c. finely chopped onion
    1 lb. or 20 mushrooms
    2 tsp. chicken bouillon
    2 Tbsp. flour
    3 strips bacon
    1 c. water
    salt to taste
    pepper to taste
Preparation
    Brown quail quickly in skillet with small amount of oil. Remove quail and place into covered casserole. Add onion and celery to skillet and simmer until tender.
    Add chopped mushroom stems and simmer until tender.
    Add crumbled bacon into skillet and cook slightly, then add mushroom caps.
    Cool slightly.
    Mix flour with water and chicken bouillon in a covered jar and shake until flour is well blended, then pour mixture into skillet of simmered vegetables.
    Cook until thickened over medium heat.
    Pour over quail in casserole dish.
    Cover and place in oven. Bake at 350\u00b0 for 1 minute, then lower temperature to 300\u00b0 and continue to cook for 30 minutes longer.
    Serve with rice pilaf or long grain and wild rice mix.

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