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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: