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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)