SMOTHERED QUAIL
Baked with a savory mushroom sauce, this recipe will be a family favorite!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
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.
SMOTHERED QUAIL OR DOVE
Make and share this Smothered Quail or Dove recipe from Food.com.
Provided by Dreamgoddess
Categories Quail
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 421, Fat 25.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 399, Carbohydrate 6, Fiber 0.1, Sugar 1, Protein 23.6
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
SMOTHERED QUAIL WITH PAN GRAVY
Number Of Ingredients 5
Steps:
- Wash quail, and sprinkle with salt and pepper, if desired. Add 3/4 cup flour to large zipper bag. Add quail, close zipper, and shake to coat. Melt butter in large skillet over medium heat. Add quail, and cook on both sides until browned. Add chicken broth to skillet. Cover, and cook about 15 minutes longer. Remove from pan and keep warm. To remaining 1 tablespoon flour, add about 2 tablespoons pan juices; stir to dissolve. Add to remaining pan juices, and cook until thickened. Serve gravy over quail. Garnish with parsley.
Nutrition Facts : Nutritional Facts Serves
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 :
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- Split quail lengthwise to, but not through, breast bone; spread quail open, and pat dry. Combine flour and next 4 ingredients; dredge quail in flour mixture, reserving flour mixture.
- Pour oil into a 12" cast-iron skillet. Fry quail in 2 batches in hot oil over medium heat 3 to 4 minutes or until browned. Remove quail, and set aside. Reserve 1/4 cup drippings in skillet.
- Add reserved flour mixture to drippings. Cook, stirring constantly, 4 minutes or until flour is browned. Slowly add water, stirring constantly. Return quail to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until quail is tender and gravy is thickened. Serve quail with gravy over wild rice blend, dirty rice, or mashed potatoes.
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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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