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Red Wine Quail

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CATEGORY CUISINE TAG YIELD
Game 6 Servings

INGREDIENTS

6 Quail
Brandy
Flour
6 tb Butter
2 c Sliced; fresh mushrooms
1/2 c Melted butter
1 c Consomm.
1 c Dry red wine
1 Rib celery; cut up
Salt to taste
Pepper to taste
2 Oranges; juice of
Wild rice; cooked

INSTRUCTIONS

Clean quail and rub with brandy. Dust with flour. Melt 6 Tablespoons of
butter in a heavy skillet and saut. quail for 10 minutes. Saut. mushrooms
in 1/2 cup melted butter and pour over quail. Add consomm., wine, celery,
salt and pepper. Cover and simmer for 25 to 30 minutes or until tender.
Remove celery and stir in orange juice. Heat well. Serve over wild rice.
Yield: 6 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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