Sherried Quail Casserole Recipes

QUAIL CASSEROLE

Steps:

• Sprinkle birds with salt. Melt 4 tbsp butter in large skillet. Place quail skin side down in skillet and brown on both sides. Place quail in deep casserole and sprinkle with paprika. Place artichokes between quail. Add 2 more tbsp butter to skillet and saute whole mushrooms. Add flour to mushrooms. Stir and add chicken stock gradually. Cook for four minutes and add cream sherry. Salt and pepper gravy to taste and then pour over quail. Bake for one hour covered at 350 degrees F.

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

QUAIL CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Mix the flour and salt (more salt to taste).
• Split the birds down the back and dust them lightly with the flour and salt mix.
• Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
• Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
• Pour in enough wine to cover the birds half-way. Cover.
• Bake for 1 hour.
• To serve, spoon the wine gravy over the top.

BAKED QUAIL WITH MUSHROOMS

Steps:

• Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
• Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
• Remove mushrooms from skillet; set aside.
• Melt ½ cup butter in skillet; brown quail on both sides.
• Remove quail to a 1 ½ quart casserole.
• Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
• Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
• Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
• Serve over rice.

SHERRIED QUAIL CASSEROLE

Steps:

• Sauté the quail in butter for 10 minutes. Remove the birds and sauté onions and celery in butter remaining in skillet for 5 minutes, stirring constantly. Add the cornstarch dissolved in bouillon and cook, stirring constantly until thickened. Stir in sherry and parsley. Arrange quail in shallow casserole and pour sauce over them. Bake in moderate oven (350°F) for 15 minutes.