Grandmas Quail Recipes

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GRANDMA'S QUAIL



Grandma's Quail image

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

8 quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup shortening
¼ cup water
½ cup sour cream

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

GEORGIA QUAIL IN GRAVY



Georgia Quail in Gravy image

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

8 quail
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
1 bouillon cube, beef/chicken
1 cup water, boiling
2 tablespoons all-purpose flour
2 tablespoons water

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

QUAIL WITH RICE



Quail With Rice image

I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 bacon strips, halved
8 quail (about 2 pounds)
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup minced fresh parsley
2-1/2 cups chicken broth
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.

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