Quail Stroganoff

Quail Stroganoff

8 quail, dressed

2 tablespoons butter or margarine

1 medium onion, chopped

1 (8 ounce) package sliced fresh mushrooms

1/2 cup dry white wine

1 (10 3/4 ounce) can cream of mushroom soup

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon pepper

1 (8 ounce) container sour cream

hot cooked egg noodles

Put the quail in a lightly greased 13 x 9 inch baking dish.
In a skillet, melt the butter over medium heat.
Add in the onion and mushrooms; stir/saute until tender.
Add in the wine and next 4 ingredients; stir to combine.
Pour mixture over the quail.
Bake, covered, in a 350 degree oven for 45 minutes.
Remove from oven; removed quail w/ tongs.
Stir sour cream into drippings and return quail to mixture.
Bake, uncovered, 10 minutes or until done.
Serve over hot cooked noodles.

*Note: The wine isn't a requirement, it tastes just fine without it.