March 10, 2011 at 9:53am
This recipe comes from the old Quail Unlimited: Wild Game and Country Cooking cookbook by Timothy Manion.
Quail Breast Stroganoff
10 - 14 Quail Breasts
1 chopped onion (medium)
1 (10 3/4-ounce) can condensed cream of celery soup
1 (4-ounce) can of mushrooms
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
Seasoning Salt and Pepper.
1 teaspoon worchestershire
1 cup sour cream
Place breasts in large baking dish being careful not to crowd. Saute onion in butter Pour remaining ingredients, except sour cream, over the meat. Cover and bake at 325-degrees for 1 1/4-hours, turning occasionally. Stir in sour cream. Bake, uncovered for 30 minutes. Dish serves 4 to 8 people.
Quail Breast Stroganoff
10 - 14 Quail Breasts
1 chopped onion (medium)
1 (10 3/4-ounce) can condensed cream of celery soup
1 (4-ounce) can of mushrooms
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
Seasoning Salt and Pepper.
1 teaspoon worchestershire
1 cup sour cream
Place breasts in large baking dish being careful not to crowd. Saute onion in butter Pour remaining ingredients, except sour cream, over the meat. Cover and bake at 325-degrees for 1 1/4-hours, turning occasionally. Stir in sour cream. Bake, uncovered for 30 minutes. Dish serves 4 to 8 people.
