Quail in red wine

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IngredientsQuail in red wine

  • 6 Quail, cleaned
  • 1/2 cup brandy
  • 1/4 cup +2 tablespoons all – purpose flour
  • 1/2 cup +2 tablespoons butter or margarine, divided
  • 2 cups sliced fresh mushrooms
  • 1 (10 1/2 hours) canned beef consommé, undiluted
  • 1 Burgundy or other dry red wine
  • 1 celery stalks, cut into 2 inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoons pepper
  • 1/2 cup fresh orange juice
  • Hot cooked wild rice

Directions

  1. Rub Quail with a cloth towel soaked in brandy.
  2. Dredge Quail in flour, and sauté in 1/4 cup +2 tablespoons butter in a large skillet 10 minutes.
  3. Sauté sliced mushrooms in remaining 1/4 cup butter in a skillet 4 minutes. Add sautéed mushrooms, consommé, wine, celery, salt, and pepper to Quail.
  4. Cover and simmer 20-30 minutes or until Quail is tender.
  5. Remove celery, using a slotted spoon.
  6. Stir in orange juice. Cook until thoroughly heated.
  7. Serve with hot cooked wild rice.

Makes three servings

 

 

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