Southern Pan Fried Quail With Grits Recipes

SOUTHERN FRIED QUAIL

Steps:

• Rinse the quail and pat dry thoroughly with paper towels.
• Generously season each bird with salt and pepper both inside and out.
• Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
• Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.
• Bring the oil to frying temperature (about 325) over medium-high heat.
• Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
• Remove to a paper towel lined plate to drain.

PAN FRIED QUAIL WITH GRITS AND HAM

Steps:

• Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
• Remove to plate and keep warm in 200 degree oven.
• Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
• Prepare grits per package direction, cook for required time.
• When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
• Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
• serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
• Garnish with thinly-sliced green onions if desired.
• REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.

SOUTHERN PAN-FRIED QUAIL WITH GRITS

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.