Riverview Recipe: Quail with Mushrooms and Onions on Wild Rice

Quail with Mushrooms and Onions on Wild Rice

6 quail

salt and pepper


6 slices bacon, boiled for 5 minutes

½ c. lemon or lime juice

sweet butter

vegetable oil

1 ½ lb. fresh mushrooms

2 onions, chopped

some chopped pimentos


Pat quail dry with paper towels. Rub inside and out with mixture of salt, pepper and paprika. Fasten strip of bacon across breast of each quail. Arrange birds in well-buttered baking pan and cover with lid or tin foil. Bake at 350 or 400 degrees for about an hour. Baste every now and then with the citrus juice and pan drippings. Meanwhile, melt a little butter with a little vegetable oil and sauté the onions, mushrooms and pimentos just until tender. Salt and pepper to taste.


Wild Rice:

1 ½ c. wild rice

4 cans (10 ½ oz.) beef broth

1 c. onion, chopped

1 stick margarine

1 c. bell pepper, chopped

1 c. mushrooms, sliced

1 c. celery, chopped

1 c. milk

salt and pepper to taste


Rinse rice and cook in beef broth until liquid is absorbed. Sauté onion, bell pepper, mushrooms and celery in margarine. Combine rice, vegetables, milk, salt and pepper in casserole dish. Bake at 350 degrees for 25 to 30 minutes. Pour in platter. Put quail, mushrooms and onions on top and serve.