8 to 10 quail
1 cup flour
2 to 3 tablespoons oil
2 to 3 tablespoons butter
2 onions, chopped
8 ounces mushrooms, sliced
10-ounce can mushroom soup
2 cups whole milk
Salt and pepper to taste

Dredge quail in salted and peppered flour. Heat oil and butter in a large skillet. Sauté the quail on both sides for about 3 or 4 minutes per side until golden brown and crispy. Set quail aside on paper-towel-lined
plate to drain.
Add onions and mushrooms to skillet and cook over medium heat for 3 to 4 minutes.
Stir in soup and milk and bring to a boil. Add quail and cover. Reduce heat to a simmer and cook for 1 hour or until leg bones pull off quail.

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