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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)