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.