Yield: 1 Servings
|¼ cup||Butter or margarine|
|1 \N||Bouillon cube, beef/chicken|
|1 cup||Water, boiling|
|2 tablespoons||All-purpose flour|
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.