Quail Casserole

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Quail Casserole
8-12 quail
Salt
Flour
pepper
One half tsp thyme
One half tsp sage
1/3 cup Olive oil orbutter
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry sherry
Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 - 6 people.
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