Ingredients

6 quail
Salt and pepper
Flour
1 stick butter
5 sliced mushrooms
Juice of 6 oranges
Pinch of thyme
6 thin slices of lemon
3 Tbsp. currant jelly
Water

Cooking Instructions

Salt and pepper quail inside and out, lightly flour and brown in a skillet in butter. Move quail to baking pan and saute mushrooms in skillet. Add mushrooms and butter from skillet to quail along with orange juice, thyme, lemon slices, and 1/4 cup of water. Bake 1/2 hour or a little longer, turning quail occasionally. Add currant jelly to sauce and serve with wild rice.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)