Title: Southern Quail Breasts
Categories: Entree Game Southern
Yield: 4 Servings

8		Whole quail breasts or whole quail; dressed
1/2	ts	Salt
1/4	ts	Pepper
1/2	c	All-purpose flour
1/2	c	Butter or margarine; melted
1/2	c	Fresh mushrooms; finely chopped
1/4	c	Onion; finely chopped
1	tb	Fresh parsley; minced
1/2	c	White wine
1/2	c	Whipping cream
		Hot cooked wild rice

Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in butter in a large skillet. Remove quail, and set aside. Saute mushrooms, onion, and parsley in pan drippings. Add quail and wine; cover, reduce heat to medium low, and cook 30 minutes, basting frequently. Add whipping cream, and cook until thoroughly heated. (Do not boil.) Serve over rice.

Mrs. Troy Rainwater of Texas; in November, 1985 "Southern Living" Typos by Jeff Pruett

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