Baked Quail

Baked Quail

4 Quail

Seasoning salt to taste

4 tbsp butter

½ cup fresh Mushrooms

½ cup Italian Bread Crumbs

2 tbsp oil

2 tbsp flour

1 ½ cups chicken stock

2 green onions, minced

½ tsp parsley, minced

1 slice thick cut bacon, cut in 4 pieces

Cooking spray

Directions:  Preheat oven to 325 degrees.

If the quail were shot in the wild, be sure to remove all pieces of shot with tweezers or a paring knife.

Lightly rub the quail inside and out with seasoning salt.

In a large skillet, over medium heat, melt the butter and add the mushrooms. Sauté for a minute and add bread crumbs.  Cook for a minute or two until mushrooms tenderize a bit.  Use this mixture to stuff the quail.

Using the same skillet, heat the oil and add flour. Cook to make a light brown rue. Add chicken stock, parsley, and green onions. Cook for about 5 minutes or until onions are tender.

Spray a large baking dish with cooking spray and place stuffed quail in it. Pour sauce over quail. Place a piece of bacon on each quail. 

Bake, uncovered, at 325 degrees for 45 minutes. Baste the quail 2 or 3 times during the baking with the sauce.