A delightful dish featuring tender quail stuffed with a savory herb and mushroom mixture, served with a rich mushroom sauce.
Preheat your oven to 325°F (165°C).
Ensure your oven rack is in the middle position for even cooking.
Inspect the quail for any debris or feathers and clean them thoroughly.
If using wild quail, check for any shot and remove it carefully.
Rub the quail inside and out with the seasoning salt.
Massage the seasoning gently to ensure even coverage.
In a skillet, melt the butter over medium heat and sauté the mushrooms, scallions, and salt until the mushrooms are tender.
Stir occasionally to prevent the mushrooms from sticking.
Stuff each quail with the mushroom mixture.
Do not overstuff; leave some room for the stuffing to expand.
In the same skillet, heat olive oil and whisk in the flour to create a roux. Gradually add the chicken stock, red pepper, onion, and parsley. Cook until the sauce thickens.
Whisk continuously to avoid lumps in the sauce.
Place the stuffed quail in a greased baking dish and pour the sauce over them.
Arrange the quail evenly to ensure they cook uniformly.
Bake the quail uncovered for 45 minutes, basting occasionally with the sauce.
Basting keeps the quail moist and enhances flavor.
Serve the quail hot, garnished with fresh parsley and accompanied by a side of white rice or roasted vegetables.
For a gourmet touch, garnish with a slice of orange or lemon.
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