Quail with Mushroom Gravy
Succulent quail with a snappy sauce makes an impressive entree. "This dish tastes wonderful over rice or toast points. Sometimes I'll use cinnamon toast to add delicate flavor," says Chris Sendelbach of Henry, Illinois.
Ingredients
- 2 tablespoons lemon juice
- 6 whole quail (5 to 6 ounces each)
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried minced onion
- 2 cups chicken broth
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup water
- 1/8 teaspoon hot pepper sauce
- Hot cooked rice
