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    You are in: Home / Recipes / Quail Casserole Recipe
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    Quail Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    ladypit's Note:

    I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Mix the flour and salt (more salt to taste).
    3. 3
      Split the birds down the back and dust them lightly with the flour and salt mix.
    4. 4
      Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
    5. 5
      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.
    6. 6
      Pour in enough wine to cover the birds half-way. Cover.
    7. 7
      Bake for 1 hour.
    8. 8
      To serve, spoon the wine gravy over the top.

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    Nutritional Facts for Quail Casserole

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 777.9
    Calories from Fat 378
    Total Fat 42.1 g
    Saturated Fat 17.1 g
    Cholesterol 206.3 mg
    Sodium 272.5 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 1.4 g
    Sugars 2.1 g
    Protein 48.0 g

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