Title: Georgia Quail in Gravy
Categories: Game Chicken Poultry
Yield: 1 Servings
| 8 | | Quail |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Butter or margarine |
| 1 | | Bouillon cube, beef/chicken |
| 1 | c | Water, boiling |
| 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 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. (Hugg`s Note:Immoral to
not have biscuits with gravy). Works with snipe, doves, teal breasts, rails
or rabbit. Source: Ed Michaels, SOUTHERN LIVING Nov 87 Recipe date:
12/05/87