MM: Seasoned Fried Quail
---------- Recipe via Meal-Master (tm) v8.05
Title: Seasoned Fried Quail
Categories: Breakfast, Main dish, Game, Southern
Yield: 4 Servings
8 ea Quail; cleaned
1 c Buttermilk
1 tb Hot sauce
2 tb Worcestershire sauce
1 ts Dried whole thyme
1 ts Pepper
1/2 ts Salt
1 c All-purpose flour
1 ts Salt
1/2 ts Pepper
1 ts Red pepper
1 ts Paprika
Vegetable oil
1/2 c Chicken broth
1/4 c All-purpose flour
2 c Milk
1 tb Worcestershire sauce
1/4 ts Salt
1/2 ts Pepper
Tomato slices (optional)
Parsley sprigs (optional)
Split quail to, but not through, the breast bone.
Combine buttermilk and next 5 ingredients n a large
shallow dish, mixing well. Add quail; cover and
marinate 8 hours in refrigerator. Remove quail from
marinade, reserving marinade.
Combine 1 cup flour and next 4 ingredients; dredge
quail in flour mixture, dip in reserved marinade, and
dredge again in flour mixture.
Heat 1/4-inch oil in a skillet; add quail, and cook
over medium heat 10 minutes or until golden, turning
occasionally. Drain on paper towels.
Pour off all but 1/4 cup oil from skillet. Add
broth and quail; cover and cook over medium heat 15
minutes. Transfer quail to a serving platter. Drain
off drippings, reserving 1/4 cup in skillet.
Add 1/4 cup flour to drippings in skillet; cover
and cook over low heat, stirring until smooth. Cook 1
minute, stirring until constantly. Gradually add 2
cups milk, and cook over medium heat, stirring
constantly, until thickened and bubbly. Stir in
Worcestershire sauce, 1/4 tsp salt, and 1/2 teaspoon
pepper. Serve quail with gravy. If desired, garnish
quail with tomato slices and parsley.
From Cheryl Midgley of Alabama in October, 1988
"Southern Living" Typos by Jeff Pruett
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