Cajun Pot Roast on the Stove (Goose, Duck, Quail, or Dove) Recipe
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