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| Pheasant and quail are popular entrees at Brush Dale, as are wild turkey and deer. Besides tasty wild game recipes, you'll find scrumptious ways to serve garden vegetables and delicious desserts. Lodge Recipes |
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| Quail Parisienne |
6 dressed quail
1/2 cup dry white wine
1 10½ oz. can condensed cream of
mushroom soup
1 3-oz. can sliced mushrooms,
drained (1/2 cup)
Paprika
1 cup dairy sour cream
Hot cooked rice
Place quail, breasts down, in an 11x7x2 baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over quail. Bake at 350 for 1 to 1¼ hours. Remove quail to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Serve sauce over quail and hot cooked rice. Makes 6 servings. Can also be made in a crock pot. Do not overcook or the quail will get dry and tough. |
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