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Quail in Wine Sauce Recipe

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This recipe for Quail in Wine Sauce, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elisabeth Ford Hutcheson
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 quail
1 TBS Accent
3/4 c. flour
2 tsp salt and pepper
1/3 stick butter
2 TBS dried chives
2 TBS parsley flakes
1 c. water
1 c. wine
1 c. sliced mushrooms

Directions:
Directions:
Dredge quail in flour, salt, pepper. Brown lightly in the butter, with chives and parsley. Add water and wine. Cover with tight fitting lid and put in slow oven. Cook for 1 1/2 hours or until fork tender. Add 1 c. fresh mushrooms which have been sauteed in butter; heat thru.

Personal Notes:
Personal Notes:
You may use any good red wine such as burgundy or rose. I use the same recipe for doves but cook at least two hours. If you do not like red wine, white may be used for quail but red should be used for doves.

 

 

 

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