10 quail
2 bunches green onions, chopped
3 stalks of celery, chopped
7 mushrooms, sliced
1/2 cup butter
2 cans (10 1/2 oz) cream of celery soup
1 soup can white wine
Salt and pepper to taste
Soak quail 3 to 4 hours in mild salt water. Sauté onions, celery, and mushrooms in butter
for 10 minutes or until tender. Add cream of celery soup and wine and simmer for 10
minutes, stirring frequently. Add salt and pepper to mixture. Place quail in Dutch oven
and pour sauce over them. Cover and cook for 1 1/2 hours or until tender at 350 degrees.
Serve birds over wild rice with sauce on top.
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" I love the look Hobbs, my Vizsla, gives me after my second miss in a row."
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