Creamed Quail Casserole

8 quail breasts
1 teaspoon of butter
1 can (16 oz) of cream of chicken soup
1 tablespoon of butter
Salt and black pepper, to taste
¼ cup of milk
¼ cup of mushrooms, thinly sliced

Brush the quail breasts with a small amount of butter and brown in a casserole in hot oven. Cream together the soup, butter, seasonings and milk. Pour over browned quail breasts. Sprinkle with the thinly sliced mushrooms. Cover and bake at 300 degrees F for 50-55 minutes.

Easy Quail Breasts

10 quail breasts
Seasoned salt
Cooking Oil
1 can chicken gumbo soup
1 can golden mushroom soup
1 can onion soup

Preheat oven to 350 degrees F. Sprinkle seasoned salt and pepper on quail breasts and flour them. Brown lightly in a skillet with cooking oil; put in a greased baking dish and set aside. Combine the 3 cans of soup in a saucepan and heat. Pour soup mixture over quail and bake 1 hour. Also good with dove and pheasant.

Sauteed Quail

Wesson oil

Parboil quail. Pick and dry quail. Sprinkle salt and pepper on the bird and dredge with flour. Saute quail in hot fat and brown quickly. Cover tightly and reduce heat. Cook slowly until tender, turning the quail occasionally. Serve on hot platter garnished with thin slices of lemon and sprig of parsley.