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The Upland Cookbook
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Crockpot Quail
Ingredients:
- 8 Quail, cut up
- 1 cup of flour
- 1/2 cup of peanut oil
- 2 cans of cream of chicken soup
- 2 cans cream of celery soup
- 2 cans of chicken broth
- 1/2 cup of dry White wine
- 2 white onions, sliced thin
- 2 bay leaves
- 1/3 cup parmesan cheese
Directions:
Rinse the birds and pat them dry inside and out. Season with salt
and pepper to taste, and coat them with flour. Brown the birds in hot
peanut oil in a skillet.
Combine the quail with the soups, broth, wine, onions, and bay leaves
in a crock pot and cook on high for 4 hours. Then reduce heat to low
for 7 to 8 hours or until birds are tender.
Remove bay leaves, add the cheese, and cook for 30 more minutes. Serve
over rice or noodles.
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