Source of Recipe
Master Chef Don Easley
Also good with dove and pheasant.
List of Ingredients
10 quail breasts
1 can chicken gumbo soup
1 can golden mushroom soup
1 can onion soup
Preheat oven to 350 degrees F.
Sprinkle seasoned salt and pepper on quail breasts and flour them.
Brown lightly in a skillet with cooking oil; then put in a greased baking dish and set aside.
Combine the 3 cans of soup in a saucepan and heat.
Pour soup mixture over quail and bake 1 hour.