Georgia quail in gravy

Yield: 1 Servings

Measure Ingredient
8 \N Quail
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Butter or margarine
1 \N Bouillon cube, beef/chicken
1 cup Water, boiling
2 tablespoons All-purpose flour
2 tablespoons 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.

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