Pat Gallagher's Smothered Quail

Instructions

1. 1

   Season the quail front and back with salt and pepper or Creole seasoning.

2. 2

   Melt the butter in a large skillet over medium heat and bring it to bubbling. Sauté the quails for about two minutes.

3. 3

   Add the onions, garlic, and mushrooms, and cook until the onions are clear. Carefully pour on the brandy and touch a flame to it. (Skip the flaming if you have even a shred of doubt about safety.)

4. 4

   When the flames die out, add the stock, thyme and red wine and bring to a boil. Cover the pan and cook over medium-low heat for seven to ten minutes, until the quail are tender.

5. 5

   Serve two quail per person with plenty of the sauce and dirty rice. (Or not-so-dirty rice, for that matter.)