Quail A La Burton

• 6 quail
• 1 large onion, chopped
• 1 carton fresh mushrooms, sliced
• flour
• vegetable oil
• 2 cans creamy chicken mushroom soup
• 1 pkg. egg noodles
• garlic salt
• cracked pepper
• Cajun seasoning

1. Remove breasts from the bone and remove legs and cut into 2 pieces.
2. Dust breasts and leg pieces in seasoned flour.
3. Brown breasts and leg pieces over medium-high heat in Dutch oven or large skillet, preferably cast-iron, adding oil as necessary to avoid burning.
4. Remove breasts and leg pieces from skillet and set aside. Brown onion and mushrooms in skillet.
5. Add soup and 1 can of water. Dissolve soup and simmer for 10 minutes over medium heat.
6. Add breasts and leg pieces and simmer uncovered until quail is tender, approximately 1 1/2 to 2 hours.
7. Season as necessary.
8. Serve over egg noodles.

quail, onion, mushrooms, flour, vegetable oil, chicken mushroom, egg noodles, garlic, cracked pepper, cajun seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440161 (may not work)