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German Style Quail Casserole

  • 4 quail, cut into pieces
  • 4 whole carrots, cut into 2-inch pieces
  • 4 stalks of celery, cut into 2-inch pies
  • 1 onion, sliced
  • 5 tablespoons of oil
  • 3 tablespoons of flour
  • salt and pepper
  • 1 bay leaf
  • 1/2 teaspoon of rosemary
  • 1 chicken bouillon cube
  • 1 cup of apple juice

In a skillet, heat the oil to 350 degrees and then brown the quail parts.

Place the quail in a casserole dish and top the meat with the onion rings, carrots, and celery. Add all of remaining ingredients to the drippings that remain in the skillet, and stir.

Simmer the drippings for 15 minutes, and then pour them over the quail and bake at 325 degrees for one hour.

Serve with either drier-than-average Reisling, or a crisp German beer. Don't forget to set a little aside for your German Shorthair, since she probably helped you find those quail in the first place!

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