12-18 quail or dove breasts
1 med. onion, chopped
2 tbsp. melted butter or margarine
Salt and pepper
1 can cream of celery soup - undiluted
1/2 tsp. oregano
1 (4 oz.) can mushrooms, drained
1/2 tsp. rosemary
1/2 cup Sauterne (white wine)
1 cup sour cream
Cooked wild rice

Arrange quail in a large baking dish - do not crowd. Saute onion in butter, add remaining ingredients except sour cream and rice. Pour over quail and cover dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce. Leave uncovered and bake an additional 20 minutes. Spoon sauce over rice.

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