I love quail. You shoot them and I will cook them! Here are just 2 of my favorite recipes for quail. I have many more if anyone wants them.

Baked Quail with Mushrooms

1/3 c All-purpose flour
1 ts Salt
1/2 ts Pepper
6 Quail; cleaned
2 tb Butter
1/2 lb Fresh mushrooms; sliced
1/2 c Butter
1/4 c Plus 1 tbsp all-purpose flour
2 c Chicken broth
1/2 c Sherry
Hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and saut� 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.

Country Style Quail

30 Quail breasts
1 lb Bacon
1 md Onion, thinly sliced
3 Egg yolks
2 c Half and half

1 ts Sweet Hungarian paprika

Salt and pepper

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.