Page 11 - January/February 2023 Outdoor Oklahoma

WILD ABOUT COOKING

QUAIL AND WILD RICE CASSEROLE

Savory quail, earthy wild rice, a rich and creamy sauce — this casserole is a hit with anyone who tries it. A packaged wild/white
rice blend does just fine in this dish. To help prevent the quail from overcooking and drying out, leave them whole. Halved quail
will work, but cut the browning time in the skillet accordingly. Use skin-on or skin-off birds, either works well. Use your favorite
variety of fresh mushrooms. Serves 6-8.
— Michael Pendley, via National Shooting Sports Foundation website

INGREDIENTS DIRECTIONS
8 whole quail • Prepare wild/white rice mix following package directions.
2 Tbsp. butter • As rice is cooking, heat 1/4-inch vegetable oil in skillet over medium-high
1/4-cup vegetable oil heat. Add butter to oil for extra flavor.
8 ounces fresh mushrooms, sliced • Season quail well with salt and pepper. Brown the birds, not touching, in
1 can condensed cream of mushroom with batches until golden but not fully cooked, about six to eight minutes per
roasted garlic soup batch. Flip birds several times while browning.
1 cup heavy cream • Remove quail from pan. Drain most of oil.
1 cup chicken broth • Add mushrooms to pan and sauté for six to eight minutes until they begin
to soften and release moisture.
4 cups wild/white rice mix, prepared
• Add soup, cream, and chicken stock to pan and simmer. Salt and pepper
Salt and pepper, to taste
to taste.
• Assemble casserole: Fluff rice with fork and transfer to 13-by-9-inch baking
dish. Pour sauce over rice and stir well to blend. Nestle browned quail into
rice and sauce, with breasts facing up and exposed.
• Bake casserole in preheated 350-degree oven for 25 to 30 minutes.

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