Title: Georgia Quail with Gravy
Categories: Entree Game Southern
Yield: 4 Servings

8		Quail; dressed
1/2	ts	Salt
1/4	ts	Pepper
1/4	c	Butter or margarine; melted
1		Chicken or beef-flavored bouillon cube
1	c	;boiling water
2	tb	All-purpose flour
2	tb	;water

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 40 minutes or until tender. Remove quail from skillet; set aside. Measure pan drippings; add water, if necessary, to measure 1 cup. Combine flour and 2 tablespoons 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. Yield: 4 servings.

From Ed Michaels of Georgia in November, 1987 "Southern Living" Typos by Jeff Pruett

previous

next