Ingredients

8 Quail [cut up]
1 C. Flour
1/2 C. Peanut oil
2 cans Cream of chicken soup
2 cans Cream of celery soup
2 cans Chicken broth
1/2 C. White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 C. Parmesan cheese

Cooking Instructions

Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 minutes more… Serve over rice or noodles…
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)