Baked Quail With Burgundy Wine - cooking recipe

Ingredients

flour
salt and pepper
8 quail
vegetable oil
1/2 to 1 c. water
1/2 c. Burgundy wine
hot cooked wild or brown rice

Preparation

Mix flour, salt and pepper.
Roll quail in mixture and brown in hot oil.
Place birds on rack in roasting pan.
Add water for steam.
Cover with foil and bake at 350\u00b0 for 1/2 hour.
Add red wine and continue baking for another half hour or until tender.