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
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Michael Pendley
Ingredients
- 8 whole quail
- 2 Tbsp. butter
- 1/4-cup vegetable oil
- 8 ounces fresh mushrooms, sliced
- 1 can condensed cream of mushroom with roasted garlic soup
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups wild/white rice mix, prepared
- Salt and pepper, to taste
Directions
- Prepare wild/white rice mix following package directions
- As rice is cooking, heat 1/4-inch vegetable oil in skillet over medium-high heat. Add butter to oil for extra flavor.
- Season quail well with salt and pepper. Brown the birds, not touching, in batches until golden but not fully cooked, about six to eight minutes per batch. Flip birds several times while browning.
- Remove quail from pan. Drain most of oil.
- Add mushrooms to pan and sauté for six to eight minutes until they begin to soften and release moisture.
- Add soup, cream, and chicken stock to pan and simmer. Salt and pepper 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.
