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Chicken, Turkey, Duck, etcOther Birds >  Quail, Smothered Quail or Doves



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Serves 4


• 4 quail or 8 dove breasts
• Salt and pepper to taste
• 3-4 tablespoons unsalted butter
• 1/2 cup water
• 1/4 cup dry sherry or 1/2 cup white wine
• 3 tablespoons lemon juice
• Tabasco sauce to taste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon all-purpose flour
• 1/2-1 cup heavy cream
• 1/2 pound sliced mushrooms, sauteed
• 12 ounces wild rice, cooked


• Season birds with salt and pepper and brown lightly in butter.

• Add water, wine, lemon juice, and other seasonings. Cover and cook over low heat until birds are tender (1 to 1 1/2 hours). Remove.

• Blend flour into cream and stir into sauce in pan. Cook until sauce slightly thickens. Add sauteed mushrooms. Serve with wild rice.

• Dish may be cooked ahead, refrigerated, and reheated in a chafing dish or slow oven.

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