Serves: 4
Total Calories: 192
Prep time: n/a
Cook time: 43 minutes
Total time: 43 minutes

1 cup fresh Morel mushrooms or 1/2-cup dried
2 quail, halved between the breast and back
1/2 cup all-purpose flour
4 tablespoons unsalted butter
1 medium onion
1/2 teaspoon garlic salt
1/2 teaspoon liquid Maggi seasoning
1 dash hot pepper sauce
1/2 teaspoon dried thyme
1/4 cup tomato purée
1 cup chicken stock
black pepper to taste
1/2 lemon, juiced
fresh parsley, chopped for garnish

For fresh Morels, soak in salted water for 30 minutes to remove any debris. Rinse with cold water, pat dry, and cut in half lengthwise.

For dried Morels, pour 1 c. boiling water over mushrooms in a bowl and let soak for 30 minutes. Remove, rinse in cold water, pat dry, and cut in half lengthwise.

Dredge the quail halves in flour and set aside. Heat butter in a 12” Dutch oven over medium heat. Add onion and sauté until the onion is translucent, 6 to 8 minutes. Add the quail and sauté until lightly browned on both sides. About 4 to 5 minutes on each side.

Stir in mushrooms, garlic salt, Maggi, pepper sauce, thyme, tomato puree, and chicken stock. Bring to a boil, reduce heat and simmer 15 minutes. Remove lid and simmer until sauce has thickened, about 10 minutes more. Season with pepper to taste, stir in lemon juice, garnish with parsley and serve.

Nutritional Facts:

Serves: 4
Total Calories: 192
Calories from Fat: 103

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Quail and Morel Mushrooms
M.V.P. Cornish Game Hens
Roadkill Rabbit
Roasted Dove
Swiss Venison Steak
Buckwheat’s Wild Turkey Stew
Braised Rabbit with Mushrooms and Bacon
Rabbit in Apple Cider
Hunters Chili
Venison Meatloaf Supreme
Cherry Glazed Duck
Apple Creamed Pheasant
White Pheasant Chili
Smoked Pheasant and Wild Rice
Wild Pheasant & Wild Rice
Burgundy Goose (Duck) with Raspberry Sauce