Cook about 4-6 frozen birds in a crock pot. Season with garlic, salt and pepper.
When birds are fully cooked, remove the meat from the bones. Set aside.
In a skillet, cook one chopped onion in the juice from one can of artichoke hearts. Add about 1 tsp dried rosemary. Chop the artichoke hearts from 2 cans of artichoke hearts and add to the onions. Add 1 cup of white wine, 1/2 tsp pepper, and the quail. Mix together. Add 1 can cream of mushroom soup and one can cream of chicken soup. Simmer over medium/low heat for about 30 minutes. Add salt to taste. Serve over rice.
This recipe also works very well for grouse, chuckar, pheasant, and wild turkey legs.
"Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge him and he will direct your paths." Proverbs 3:5-6