Uploaded January 2021 | Updated September 2026, 2 weeks ago
Quail With Mushroom Sauce
(For a 12” Camp Oven)
Ingredients
6 whole quail, plucked & cleaned (4.5 – 6 oz. ea.)
2 tbsp. lemon juice
½ tsp. black pepper
2 tbsp. butter
2 tbsp. canola or vegetable oil
3 tbsp. all-purpose flour
1 tbsp. fresh parsley, minced
1 tsp. dried minced/chopped onion
¼ cup water
2 cups chicken broth or vegetable stock
1/8 tsp. hot pepper sauce
1 can sliced mushrooms, drained (4½ oz.)
hot cooked rice
Directions:
1. Drizzle lemon juice over quail, then sprinkle with black pepper.
2. Heat camp oven by placing 15 briquettes under oven. Brown the quail in butter & oil, turning quail frequently. Remove quail from oven and set aside. Leave drippings in oven.
3. Stir flour, parsley and onion into the drippings until blended. Gradually stir in the broth, (or stock) mushrooms, water hot pepper sauce. Bring to a boil.
4. Return quail to the oven and simmer for 20-30 minutes until tender.
Serve over cooked rice and ENJOY!!!
(Serves 6)
Webisode Index:
0:00 Intro
0:32 Opening
0:57 Pantry Box
2:04 Quail Prep
2:57 Preheating the Oven
3:25 Browning the Quail
4:29 Make the Mushroom Sauce
5:20 Simmer the Quail
5:44 Plating Up the Quail
6:07 Closing
6:37 Outro
7:09 Cornish Game Hens Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Quail With Mushroom Sauce
(For a 12” Camp Oven)
Ingredients
6 whole quail, plucked & cleaned (4.5 – 6 oz. ea.)
2 tbsp. lemon juice
½ tsp. black pepper
2 tbsp. butter
2 tbsp. canola or vegetable oil
3 tbsp. all-purpose flour
1 tbsp. fresh parsley, minced
1 tsp. dried minced/chopped onion
¼ cup water
2 cups chicken broth or vegetable stock
1/8 tsp. hot pepper sauce
1 can sliced mushrooms, drained (4½ oz.)
hot cooked rice
Directions:
1. Drizzle lemon juice over quail, then sprinkle with black pepper.
2. Heat camp oven by placing 15 briquettes under oven. Brown the quail in butter & oil, turning quail frequently. Remove quail from oven and set aside. Leave drippings in oven.
3. Stir flour, parsley and onion into the drippings until blended. Gradually stir in the broth, (or stock) mushrooms, water hot pepper sauce. Bring to a boil.
4. Return quail to the oven and simmer for 20-30 minutes until tender.
Serve over cooked rice and ENJOY!!!
(Serves 6)
Webisode Index:
0:00 Intro
0:32 Opening
0:57 Pantry Box
2:04 Quail Prep
2:57 Preheating the Oven
3:25 Browning the Quail
4:29 Make the Mushroom Sauce
5:20 Simmer the Quail
5:44 Plating Up the Quail
6:07 Closing
6:37 Outro
7:09 Cornish Game Hens Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
