Smothered Quail Food

SMOTHERED QUAIL

Steps:

• 1. Season the quail with the seasoning mix. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat. Meanwhile, combine ¾ cup of the flour with the paprika, nutmeg and thyme in a shallow pan. Dredge the quail in the mixture, shaking off any excess. Place the quail in the skillet and fry until they are golden brown, turning them to cook evenly, about 15 minutes. Melt the remaining 8 tablespoons butter in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring, until they are soft, about 5 minutes. Sprinkle the remaining 5 tablespoons flour over the mixture and cook, stirring, until brown, about 15 minutes. Gradually stir in the broth and continue stirring until the mixture is smooth. Add the wine and simmer, whisking, over low heat for 5 minutes. Add the quail and cover the pot. Simmer over low heat until the birds are very tender, about 1½ hours. Add more broth if the gravy becomes dry.
• 2. Quail is nice served on a bed of rice or creamy grits with hot buttered biscuits.
• 3. The Brunch Menu we were invited to included Smothered Quail, rice, biscuits, assorted sausages, fried ham slices, bacon, scrambled eggs, cornbread dressing garlic grits and lots of great conversation. What a great way to be welcomed to a new place to live.

SMOTHERED QUAIL

Steps:

• Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
• In a mixing bowl, whisk together the gin and oil until well blended.
• Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
• Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
• Preheat oven to 350°.
• Remove the quail from the marinade and wipe dry with paper towels.
• Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
• Repeat with the remaining butter and quail.
• Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
• On a large serving platter, arrange each quail on a toast triangle and serve.

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.

GEORGIA QUAIL IN GRAVY

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.