Ingredients for Heavenly Baked Quail
- 6 quail, cleaned and halved
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1/2 cup all-purpose flour
- Condensed Golden Mushroom Soup
- Salt
- Black Pepper
- Garlic Powder
- 1/2 cup water
- 6 slices bacon
- 2 inches of vegetable oil, for frying
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Heavenly Baked Quail? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Heavenly Baked Quail
- Preheat oven to 350°F (175°C).
- In a large skillet, heat vegetable oil over medium-high heat.
- Cut each quail in half lengthwise down the back.
- Wrap each quail half with a slice of bacon and secure with a toothpick.
- Dredge the bacon-wrapped quail halves in flour, ensuring they are evenly coated.
- Carefully place the quail in the hot oil and fry until lightly browned on all sides (about 2-3 minutes per side).
- Remove the quail from the skillet and place them in a greased casserole dish.
- Add the chopped onion and bell pepper to the casserole dish.
- In a small bowl, whisk together the cream of mushroom soup, water, salt, pepper, paprika, and garlic powder.
- Pour the soup mixture evenly over the quail and vegetables.
- Cover the casserole dish and bake for 50-60 minutes, or until the quail is cooked through and the internal temperature reaches 165°F (74°C).
- To check for doneness, pierce a quail half with a fork; the juices should run clear.
- Remove the casserole dish from the oven and let it stand, uncovered, for 10 minutes.
- Remove the toothpicks.
- Serve the Heavenly Baked Quail over hot rice or mashed potatoes. Enjoy with hot buttered biscuits, if desired!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
16g
Fat
41g
Carbs
19g
