Quail on the Green
Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 6
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Succulent quail, draped in a velvety sauce of sour cream and earthy mushrooms, create a gourmet experience that feels both indulgent and comforting. This dish shines with the addition of vibrant asparagus, adding a lovely crunch and freshness that beautifully contrasts the creamy richness. Perfect for a special dinner or a cozy gathering, it’s sure to impress your guests and elevate any occasion with its refined flavors and elegant presentation.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 8 to 12 - Quail
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Garlic Salt - To Taste
- 2 Cups Sour Cream
- 2 Cans Cream Of Asparagus Soup
- 1/2 Lb Mushrooms - Sliced
- 1/2 Cup Sherry (or Brandy)
- 1 - Parmesan Cheese
- 2 Bunches Asparagus - Cooked
Directions
Directions
- Melt margarine in an 8 x 8 x 2 1/2-inch baking pan.
- Place the quail in the pan; sprinkle lightly with salt, pepper and garlic salt.
- Combine sour cream, soup, mushrooms and sherry and mix well.
- Pour about 1/4 of the sauce over the quail, then sprinkle generously with Parmesan cheese.
- Arrange asparagus over the top of the quail, then pour the remaining sauce over asparagus.
- Sprinkle with Parmesan cheese.
- Bake in a preheated 350-degree oven until done.
Two cans asparagus, drained, may be used instead of fresh.
Nutrition
Per serving · 6 servingsCalories
550
Fat
40 g
Saturated fat
15 g
Carbohydrates
20 g
Sugar
3 g
Fiber
2 g
Protein
35 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 8 to 12 - Quail
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Garlic Salt - To Taste
- 2 Cups Sour Cream
- 2 Cans Cream Of Asparagus Soup
- 1/2 Lb Mushrooms - Sliced
- 1/2 Cup Sherry (or Brandy)
- 1 - Parmesan Cheese
- 2 Bunches Asparagus - Cooked
