Prep 10 mins
Cook 40 mins
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4" depth in the skillet and heat.
- Add the floured quail to the oil when it's hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
Great recipe for my first time preparing/eating quail. Flavorful and easy to make. However, I wasn't sure how to 'split them down the back', so I just used the breast meat - followed the rest of the directions exactly, and it turned out really good. I will keep this on file with my other 'favorite' recipes.
Followed directions just as written, delicious! Thanks so much for sharing!
My first time and this was so great!! Thank you for the recipe!