Quail Casserole

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Mix the flour and salt (more salt to taste).

3. 3

   Split the birds down the back and dust them lightly with the flour and salt mix.

4. 4

   Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.

5. 5

   Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.

6. 6

   Pour in enough wine to cover the birds half-way. Cover.

7. 7

   Bake for 1 hour.

8. 8

   To serve, spoon the wine gravy over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.