Brush Dale Hunting Preserve and Kennel
Search Our Site:
Duck
  • Wild Duck with Sauerkraut
  • Pheasant
  • Gourmet Delight Pheasant
  • Pheasant with Cream and Apples
  • Pheasant Beau Monde
  • Pheasant Crunch
  • Pheasant with Sauerkraut
  • Quail
  • Quail Parisienne
  • Bread
  • Country Cornbread
  • Apple Cardamom Bread
  • Buttermilk Bread
  • Vegetables
  • Onion Pie
  • Spinach with Two Cheeses
  • Orange-Ginger Carrots
  • Corn in Parsley Cream
  • Creamed Hashed Onions
  • Desserts
  • Praline Pecan Cheesecake
  • Bananas Foster
  • Old Fashioned Jam Cake
  • Quail Parisienne
    6 dressed quail
    1/2 cup dry white wine
    1 10 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 1 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.

    Driving Directions Weather Report About Us Contact Us Gear Shop Aerial Map