Bird Hunter's Baked Quailin Mushroom and White Wine Sauce
Ingredients:
12-18 quail or dove breasts
2 tbsp. melted butter or margarine
1 can cream of celery soup - undiluted
1 (4 oz.) can mushrooms, drained
1/2 cup Sauterne (white wine)
Instructions:
- Arrange quail in a large baking dish - do not crowd.
- Saute onion in butter, add remaining ingredients except sour cream and rice.
- Pour over quail and cover dish.
- Bake at 325 degrees for 1 hour, turning quail occasionally.
- Then add sour cream (optional) and stir into sauce.
- Leave uncovered and bake an additional 20 minutes.
- Spoon sauce over rice.
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