JEAN WILLIAMS
HURTSBORO,
ALABAMA
We live in an area
with many South-
ern plantations,
and quail are
abundant. I cook
this tasty dish with
rich mushroom
gravy often when
my two boys are
home. They think
it makes a great
meal.
HUNTING & FISHING COOKBOOK
QUAIL IN MUSHROOM GRAVY
quail in
mushroom gravy
3⁄ 4 cup all-purpose flour, divided
1 teaspoon salt
1⁄ 2 teaspoon pepper
6 quail ( 1⁄ 3 to 1⁄ 2 pound each)
1⁄ 2 cup butter
1⁄ 2 pound fresh mushrooms, sliced
2 cups chicken broth
2 teaspoons minced fresh thyme
or 3⁄ 4 teaspoon dried thyme
Hot cooked wide egg noodles, optional
[ 1] Combine 1⁄ 2 cup flour, salt and pepper;
coat each quail. Melt butter in skillet; brown
the quail. Transfer to an ungreased 21⁄2-qt.
baking dish. In the pan drippings, saute the
mushrooms until tender. Add remaining flour
and stir to make a smooth paste. Add broth
and thyme, stirring constantly. Bring to a boil;
boil for 1 minute or until thickened. Pour
over the quail.
[ 2] Cover and bake at 350° for 40-50 minutes
or until tender and juices run clear. Serve over
noodles if desired. Yield: 6 servings.
rabbit fricassee
AUDREY THIBODEAU
MESA, ARIZONA
I prefer rabbit cooked this way—moist and tasty,
smothered in a tangy lemon sauce that’s also a bit
peppery.
1 dressed rabbit (about 3 pounds),
cut into pieces
1⁄ 2 cup vegetable oil
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon lemon juice
1⁄ 2 to 1 teaspoon hot pepper sauce
1⁄ 2 teaspoon celery salt
tip HUNTING & FISHING
We like to take 2-inch chunks
of marinated wild turkey, duck
or goose breast and wrap them in bacon with
slices of jalapeno pepper and grill them. I finish
them with my favorite BBQ sauce just before they
come off the grill. This is also a favorite method for
doves. SUZANNE, KENTUCKY
