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Quail in Claret

2 quail, thoroughly cleaned and split lengthwise
1 ounce brandy
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/2 cup consomm? or chicken stock
1/2 cup claret or red Bordeaux wine
Pinch of celery salt
Freshly-ground pepper
Juice of 1 orange, strainedRub quail with a cloth soaked in brandy and dust with flour. Melt 1/2 butter in skillet and let it brown. Add quail and cover, allowing it to cook 5 minutes on each side.In a saucepan, melt remaining butter. When hot, add mushrooms and saut? until tender.To quail, add mushrooms, consomm?, claret, celery salt and pepper. Simmer gently about 10 minutes, until quail is tender.A minute or two before serving, add orange juice.

Venison with sour cream
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Rattlesnake chili
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Roast wild turkey
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Braised venison
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Roasted mallards
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Sage-grilled duck breasts
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Smoked venison
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Smoked wild duck
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Smothered dove
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Southern fried quail
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Squirrel mulligan
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Sweet and sour elk
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Tipsy duck
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Venison bowl of red
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Carolina wild duck stew
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