Title: Seasoned Fried Quail
Categories: Breakfast Entree Game Southern
Yield: 4 Servings

8		Quail; cleaned
1	c	Buttermilk
1	tb	Hot sauce
2	tb	Worcestershire sauce
1	ts	Dried whole thyme
1	ts	Pepper
1/2	ts	Salt
1	c	All-purpose flour
1	ts	Salt
1/2	ts	Pepper
1	ts	Red pepper
1	ts	Paprika
		Vegetable oil
1/2	c	Chicken broth
1/4	c	All-purpose flour
2	c	Milk
1	tb	Worcestershire sauce
1/4	ts	Salt
1/2	ts	Pepper
		Tomato slices (optional)
		Parsley sprigs (optional)

Split quail to, but not through, the breast bone. Combine buttermilk and next 5 ingredients n a large shallow dish, mixing well. Add quail; cover and marinate 8 hours in refrigerator. Remove quail from marinade, reserving marinade. Combine 1 cup flour and next 4 ingredients; dredge quail in flour mixture, dip in reserved marinade, and dredge again in flour mixture. Heat 1/4-inch oil in a skillet; add quail, and cook over medium heat 10 minutes or until golden, turning occasionally. Drain on paper towels. Pour off all but 1/4 cup oil from skillet. Add broth and quail; cover and cook over medium heat 15 minutes. Transfer quail to a serving platter. Drain off drippings, reserving 1/4 cup in skillet. Add 1/4 cup flour to drippings in skillet; cover and cook over low heat, stirring until smooth. Cook 1 minute, stirring until constantly. Gradually add 2 cups milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, 1/4 tsp salt, and 1/2 teaspoon pepper. Serve quail with gravy. If desired, garnish quail with tomato slices and parsley.

From Cheryl Midgley of Alabama in October, 1988 "Southern Living" Typos by Jeff Pruett

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