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“I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.”
1hr 30mins

Ingredients Nutrition


  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.

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