Give this mouthwatering and simple southern quail recipe a try using just five tasty ingredients.
You’ll need:
- 6 whole quail
- 1/2 cup butter
- 1/4 cup olive oil
- 2 (10 1/2 ounce) cans chicken with rice soup
- 1/2 cup dry sherry
Instructions:
In a skillet, brown the quail in butter/olive oil mixture, then place in casserole dish. Pour 2 cans chicken with rice soup and sherry into drippings. Bring to a boil and pour over quail. Cover and bake at 350 degrees for 1 hour. Makes 4-6 servings.
Tip: Serve with additional rice and roasted vegetables or curried fruit.
From Field to Feast, The Remington Cookbook
Like the hunting and fishing classics Derrydale published in the 1930s, this cookbook has only improved with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation.
L.P. De Gouy is the author of the Pie Book, The Soup Book, Sandwich Exotica, The Derrydale Fish Cookbook, and more. Buy Now
