Have a few plucked quail on hand and want to do something other than fry them? Break out a few pantry staples and make this recipe. The base for this one is a rich, creamy mushroom gravy that is good enough to stand as a meal on its own. Add some quail that gets slowly simmered in the gravy until it’s fall-apart tender, and serve the whole shooting match over some buttered egg noodles. You have a meal that will warm your body and soul at the same time.

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Quail smothered in rich mushroom gravy is a family favorite comfort meal. Images by author.

Canned soup gets a bad rap when it comes to culinary finery, but it can form a quick and easy base for some tasty meals. Use skin-on quail for extra flavor, if available.

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Use skin-on quail for more flavor.

Although the quail isn’t fully fried, it gets dredged in flour and browned all over for extra flavor.

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Dredge the quail in seasoned flour.

Don’t worry about fully cooking it at this step. Just get good color. Heat the butter and oil in a large, heavy pot or dutch oven over medium heat. Dredge the quail all over in the seasoned flour. Gently lay the floured quail in the hot oil. Brown on all sides until golden, but don’t fully cook.

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Brown the quail in a mixture of oil and butter.

Remove the quail from the oil to a warm plate.

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Move the quail to a plate while you make the gravy.

Add the sliced onions and mushrooms to the oil. Cook for 10 to 15 minutes until the onions are golden and the mushrooms are soft.

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Cook the onions and mushrooms.

Sprinkle on the reserved ¼ cup of flour. Stir to combine and cook the flour into a roux, about three minutes total. Add all four cans of soup plus the beef broth.

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Add in the soup and beef broth, and then bring to a boil to thicken.

Bring the mixture to a light simmer. Add the fresh parsley, salt, pepper, garlic powder and cayenne pepper. Stir well. Return the quail to the gravy, nestling it down until the quail is fully covered.

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Nestle the quail into the gravy, and then place the lid on the pot and move it to the oven to finish.

Place a lid on the pot and move it to a preheated oven at 325 degrees. Roast for 45 minutes or until the quail is fully cooked through and tender.

Cook up some egg noodles, and toss with melted butter. Scoop out a couple of quail and place over the noodles. Ladle on plenty of gravy, and top with a bit more fresh parsley before serving.

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