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Name: Crock-pot Quail
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 8 Quail [cut up]; 1 c Flour; 1/2 c Peanut oil; 2 cn Cream of chicken soup; 2 cn Cream of celery soup; 2 cn Chicken broth; 1/2 c White wine [dry]; 2 White onions [thinly sliced]; 2 Bay Leaves; 1/3 c Parmesan cheese

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INGREDIENTS

8 Quail [cut up]
1 c Flour
1/2 c Peanut oil
2 cn Cream of chicken soup
2 cn Cream of celery soup
2 cn Chicken broth
1/2 c White wine [dry]
2 White onions [thinly sliced]
2 Bay Leaves
1/3 c Parmesan cheese

Servings

INSTRUCTIONS

1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles... Source: "Bill Saiffs Rod & Reel Recipes for Hookin & Cookin" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 Posted to MM-Recipes Digest by "Fred Goslin" on Sep 9, 1998

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Nutrition

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Serving Size: 1 Serving (315g)
Recipe Makes: 8 Servings

Calories: 323
Calories from Fat: 198 (61%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 6.9g
Cholesterol 15.2mg		5 %
Sodium 1369.7mg		47 %
Potassium 171.2mg		5 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 24.7g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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