Whole Roasted Quail with Mushroom Cream Sauce

1 pkg whole Quail
1 pkg mushroom rice
1/2 lb sliced mushroom
2-3 t flour
1-2 t butter
2-3 C Heavy Cream
1-2 t oil
1/2 slice of bacon per Quail
Salt and pepper to taste


Great with Food Additions such as Cranberry Chutney, Cranberry Mustard, Wild Rice & Cranberries, or Cranberry Cinnamon Bread.

  1. Preheat oven to 475°F. Rub quail with oil and season with salt and pepper.
  2. Tie legs together and place in roasting pan with a little water in the bottom.
  3. Place 1/2 slice of bacon on each quail. Cook for 10 - 12 minutes or until interior temperature is 150 - 155°F in the breast.
  4. Saute sliced mushrooms in 2 t of butter. When mushrooms are cooked, sprinkle with 1-2 t flour. Stir. When flour disappears add cream and remove from heat and stir. Add salt and pepper and stir. Put back on heat to boil. Remove from heat after mixture is boiling. If too thick, add a little milk.