Smothered Quail Or Dove Recipes

SMOTHERED QUAIL OR DOVE

Steps:

• Note: 12 doves can be substituted for the 6 quail.
• Season the quail with salt and pepper.
• Melt butter in a heavy skillet and brown the quail.
• Remove the quail to a baking dish.
• Add flour to the butter in the skillet and stir to combine.
• Slowly add the chicken broth, sherry, salt and pepper.
• Mix well and pour over the quail.
• Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
• This is very good served over rice with some homemade biscuits.

SMOTHERED QUAIL

Steps:

• Preheat the oven to 350 °F.
• Arrange the birds in a casserole dish. In a medium saucepan, sauté the onion, mushrooms, and celery in the butter. Add flour and stir well to blend. Slowly add the milk to make a cream sauce. Salt and pepper to taste and add Worcestershire.
• Pour over the birds. Cover the dish with foil and bake at 350 °F for approx 20 minutes. Remove some of the cooking liquid and combine with the sour cream. Bake uncovered for approximately 20 minutes more.

LLANO SMOTHERED DOVES

Steps:

• Rub the doves with salt and pepper.
• Warm the olive oil over medium heat, and brown the doves well, turning them once.
• Transfer the doves to a plate.
• To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
• Return the doves to the skillet, and add the stock and sherry.
• Bring the liquid to a simmer, cover, and simmer for 30 minutes.
• Transfer doves to serving platter and keep warm.
• Pour the cream and bitters into the pan juices.
• Put the flour into a small bowl.
• Spoon a few Tbsps.
• of warm liquid into the flour and stir well.
• Stir flour mixture into the skillet and bring to a boil.
• Cook until it thickens slightly, about 3 minutes.
• Adjust seasonings if necessary.
• Pour the gravy over the doves and serve.

SMOTHERED QUAIL

Steps:

• Salt and pepper birds inside and out. Set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat. Mix 3/4 cup flour with remaining dry ingredients, and dredge quail. Shake off excess. Place quail in skillet and fry evenly. Cook for 20 minutes, until quail are golden brown with darker flecks. Remove to a warm plate. Discard oil. In a large Dutch oven, melt the remaining 8 tablespoons butter over medium heat. Add vegetables. Sauté for 5 minutes, until vegetables are wilted. Sprinkle remaining 5 tablespoons flour over all and cook about 15 minutes, until flour turns reddish brown, turning and stirring all the while. Do not let flour burn. When flour is dark, gradually whisk in hot stock until smooth. Add wine and simmer over low heat for 5 minutes. Add quail and cover. Cook over very low heat for 1 1/2 - 2 hours, until birds are tender, but not yet falling apart. Add more liquid if necessary. Note: This recipe also works well for smothered chicken, dove, or ducks.

SMOTHERED QUAIL

Steps:

• Brown quail in butter. Remove to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms. Pour over quail. Cover and bake at 350° for 1 hour. Serve over rice prepared according to package directions.