Quail Stroganoff

1-1/2# 6 frozen quail
well seasoned flour
butter, bacon grease, oil
1/2 med. onion chopped
2-3 lg. cloves minced garlic

8oz. sliced fresh mushrooms
1 can cream of mushroom soup
1 lg. chopped tomato
1c sour cream
1/2c half and half
1-2T powdered chicken soup base
a little more black and red ground pepper

In a large, non-stick frying pan, melt the butter, etc. together and heat.  Rinse and dry the quail then roll in seasoned flour.  Seasoned with black and red pepper, seasoned salt and a little sea salt.  Put the whole floured quails in the hot oil with the onion and garlic.



Cover with a splatter screen and fry for about a half hour, turning often until everything is well browned.  Move the quail to a 2-3 qt. baking dish.  Drain and discard about half the oil left in the pan.  To the rest of the oil, and browned onion and garlic, add mushrooms.  Stir and saute' until browning a little.  Add the remaining ingredients, stir well then pour over the quail.


At this point you can cover and refrigerate for several hours or overnight to bring out all the flavors.  Or you can bake it now.  Bake at 325° for an hour.  Serve over mashed potatoes, thick cut American fries or cooked pasta. . .Lin