Kathleen'S Mushroom Smothered Quail

• 5 quail
• 1/4 c. finely chopped celery
• 1/4 c. finely chopped onion
• 1 lb. or 20 mushrooms
• 2 tsp. chicken bouillon
• 2 Tbsp. flour
• 3 strips bacon
• 1 c. water
• salt to taste
• pepper to taste

1. Brown quail quickly in skillet with small amount of oil. Remove quail and place into covered casserole. Add onion and celery to skillet and simmer until tender.
2. Add chopped mushroom stems and simmer until tender.
3. Add crumbled bacon into skillet and cook slightly, then add mushroom caps.
4. Cool slightly.
5. Mix flour with water and chicken bouillon in a covered jar and shake until flour is well blended, then pour mixture into skillet of simmered vegetables.
6. Cook until thickened over medium heat.
7. Pour over quail in casserole dish.
8. Cover and place in oven. Bake at 350u0b0 for 1 minute, then lower temperature to 300u0b0 and continue to cook for 30 minutes longer.
9. Serve with rice pilaf or long grain and wild rice mix.

quail, celery, onion, mushrooms, chicken bouillon, flour, bacon, water, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731651 (may not work)