Cut quail into four pieces. Lightly rub with vegetable oil and season to taste using salt, pepper, cayenne and/or Tony Chachere’s Cajun Seasoning. Lightly dust seasoned quail quarters with flour. In large pot or roasting pan, melt 1/2 pound butter with a couple drops of olive oil. Brown goose quarters in the butter. Add one large can (49 1/2oz.) of Swanson’s Chicken broth, 3 diced yellow onions and one can drained mushroom slices. Cook on low boil until meat falls off the bone, about 2-3 hours. depending on size of bird. Serve over rice. After 1 hour, taste test broth and add seasonings as needed.
Submitted by The Romero Family (Baby Kay’s), www.rosieonthehouse.com