Crockpot quail
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Quail [cut up] | |
| 1 | cup | Flour |
| ½ | cup | Peanut oil |
| 2 | cans | Cream of chicken soup |
| 2 | cans | Cream of celery soup |
| 2 | cans | Chicken broth |
| ½ | cup | White wine [dry] |
| 2 | White onions [thinly sliced] | |
| 2 | Bay leaves | |
| ⅓ | cup | Parmesan cheese |
Directions
1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini