Title: Quail in Orange Sauce
Categories: Casserole Game Entree Poultry Vegetable
Yield: 4 Servings

1/2	c	All-purpose flour
1	ts	Seasoned salt
1/4	ts	Pepper
8		Quail, cleaned
1/2	c	Vegetable oil
1/2	c	Onion, chopped
1/2		Green pepper, chopped
2		Garlic cloves, minced
1		Carrot, scraped and sliced
1	c	Chicken broth
		;canned, diluted
1	c	Chablis or-
1	c	Other dry white wine
1	tb	Orange rind, grated
1	ts	Worcestershire sauce
		Commercial sour cream
		;(opt'l.)

Combine flour, salt and pepper. Dredge quail in flour mixture; brown in hot oil in a large skillet. Remove quail to a 13x9x2" baking dish, reserving drippings in skillet.

Saute onion, green pepper and garlic in drippings in skillet until tender. Add carrot, chicken broth and wine, stirring well. Cover and simmer 15 minutes. Strain sauce, discarding vegetables. Pour sauce over quail. Sprinkle orange rind and Worcestershire sauce over quail.

Cover and bake at 350 F for 45 minutes. Turn off oven; leave quail in oven 30 minutes. Serve with a dollop of sour cream, if desired.

Recipe from Vicki Rado in "Lone Star Legacy II" by The Junior Forum of Austin, TX. In "America's Best Recipes: A 1989 Hometown Collection." Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 255. ISBN 0-8487-0765-6. Posted by Cathy Harned.

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