QUAIL IN MUSHROOM GRAVY
We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.
Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
GEORGIA QUAIL IN GRAVY
Make and share this Georgia Quail in Gravy recipe from Food.com.
Provided by Iowahorse
Categories Quail
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle quail with salt and pepper.
- Brown quail on both sides in butter in a large skillet over medium heat.
- Dissolve bouillon cube in boiling water; add to skillet.
- Cover, reduce heat and simmer for 40 minutes or until tender.
- Remove quail from skillet and set aside.
- Measure pan drippings; add water, if necessary to measure one cup.
- Combine flour and 2 Tbsp water; gradually add pan drippings.
- Cook over low heat, stirring constantly, until thickened and bubbly.
- Return quail to skillet; heat thoroughly.
- Remove quail to a serving platter, and serve with gravy.
Nutrition Facts : Calories 536.4, Fat 37.9, SaturatedFat 14.7, Cholesterol 196.3, Sodium 642.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 43.5
ANDOUILLE CORNBREAD STUFFED QUAIL, RED EYE GRAVY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.
- For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving.
- For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
- To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.
STUFFED QUAIL
Steps:
- Preheat oven to 425 degrees F.
- Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
- In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
- Preheat the oven to 350 degrees F.
- Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.
GEORGIA COUNTRY HAM AND REDEYE GRAVY
As a child, I remember my grandparents having a smokehouse. In the dead of winter, when it was well below freezing, a hog would be slaughtered and no part of it wasted. The fresh hams were then covered in a dry salt mixture, wrapped, and hung up for several months to cure. To cook, they were sliced and pan fried, sometimes with a tiny bit of lard, in a hot, black iron skillet. Hot, usually breakfast, coffee was poured into the skillet to deglaze it, making red eye gravy. Redeye Gravy gets its name from the appearance of the gravy after the coffee sinks to the bottom. Serve over biscuits or grits.
Provided by Skunkee
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 16m
Yield 1
Number Of Ingredients 3
Steps:
- Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.
Nutrition Facts : Calories 238.4 calories, Cholesterol 73.7 mg, Fat 24.2 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 520.1 mg
COUNTRY FRIED QUAIL
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
Provided by Dreamgoddess
Categories Quail
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4" depth in the skillet and heat.
- Add the floured quail to the oil when it's hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
SOUTHERN PAN-FRIED QUAIL WITH GRITS
Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. -Athena M. Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.
Nutrition Facts :
FRIED QUAIL WITH SAUSAGE AND OYSTER CREAM
Provided by John Martin Taylor
Categories Milk/Cream Sausage Quail Oyster
Yield Makes 4 appetizer servings; 2 main course servings
Number Of Ingredients 6
Steps:
- Preheat the oven to its lowest setting and place a cooking rack over a sheet pan in the oven. Rinse the quail, pat dry, then dust in the flour. Do not season the flour; the sausage is very salty and spicy.
- Fry the quail in a small amount of oil or lard in a skillet over high heat until they are golden brown, turning once, about 10 minutes. Remove to the rack in the oven to keep them warm while you prepare the cream sauce.
- Drain the oysters and set aside, reserving the liquor. Put the sausage in a saucepan and cook over medium-high heat until all of the grease is rendered out and the sausage is evenly browned. Remove the sausage from the pan and allow it to drain. Pour off the grease and discard.
- Add the cream and the oyster liquor to the pan and reduce over high heat until the sauce is just shy of the desired consistency, stirring often and scraping any brown bits stuck to the bottom of the pan. Lower the heat and crumble the cooked sausage into the cream. Add the oysters, heating the sauce through until the oysters just begin to curl, just a minute or two. Remove the birds from the oven to plates. Pour the sauce over the birds, dividing the oysters and bits of sausage equally among the plates.
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- Brown quail in hot oil in a heavy skillet over medium-high heat; drain quail on paper towels, reserving 2 tablespoons drippings in pan.
- Whisk reserved flour mixture into reserved drippings; cook over medium heat 3 minutes or until dark brown. Whisk in 2 cups water until smooth. Add quail; reduce heat, and simmer, stirring occasionally, 20 minutes or until quail is done. Serve with potatoes.
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