Ingredients:
\n1.5 hours cooking time 20 min preperation time
\n8 quail (cleaned and rinsed)
\n1 cup fresh mushrooms, chopped
\n1 cup Italian seasoned breadcrumbs
\n2 tablespoons butter
\n1 teaspoon table salt
\n1\/4 teaspoon ground red pepper
\n2 tablespoons olive oil
\n2 tablespoons flour
\n1 tablespoon seasoning salt
\n3 cups chicken stock
\n1 teaspoon scallions, minced
\n1 teaspoon fresh parsley, minced
\n8 orange slices (for garnish)
\ncooking spray<\/p>\n
DIRECTIONS:<\/p>\n
Pre-heat the oven to 325-degrees F.
\nIf the quail have been shot in the wild, inspect them all for shot, removing any shot with tweezers or the point of a paring knife.
\nLightly rub all the quail, inside and out with the seasoned salt.
\nIn a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
\nUsing the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
\nNext, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
\nBaked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
\nServe two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1.5 hours cooking time 20 min preperation time 8 quail (cleaned and rinsed) 1 cup fresh mushrooms, chopped 1 cup Italian seasoned breadcrumbs 2 tablespoons butter 1 teaspoon table salt 1\/4 teaspoon ground red pepper 2 tablespoons olive oil 2 tablespoons flour 1 tablespoon seasoning salt 3 cups chicken stock 1 teaspoon scallions, minced
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