Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

Cullen's Quail In Red Wine

6 x Quail
    Brandy
    Flour
6 tbl Butter
2 cup Sliced, fresh mushrooms
1/2 cup Melted butter
1 cup Consomme
1 cup Dry red wine
1 x Rib celery, cut up
    Salt to taste
    Pepper to taste
2 x Oranges, juice of
    Wild rice, cooked

 Method :
Clean quail and rub with brandy. Dust with flour. Melt 6 Tablespoons of butter in a heavy skillet and saute quail for 10 minutes. Saute mushrooms in 1/2 cup melted butter and pour over quail. Add consomme, wine, celery, salt and pepper. Cover and simmer for 25 to 30 minutes or until tender.
Remove celery and stir in orange juice. Heat well. Serve over wild rice.
Yield: 6 servings.