Quail Casserole

½ hours 30 min prep

1. Preheat the oven to 350 degrees.
2. Mix the flour and salt (more salt to taste).
3. Split the birds down the back and dust them lightly with the flour and salt mix.
4. Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
5. Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
6. Pour in enough wine to cover the birds half-way. Cover.
7. Bake for 1 hour.
8. To serve, spoon the wine gravy over the top.