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"Those who forget the pasta are condemned to reheat it."--Unknown

Southern Smother-Fried Quail (or Pheasants) Recipe

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This recipe for Southern Smother-Fried Quail (or Pheasants) is from Old Family Secrets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Quail or Pheasants
Salt, Pepper, Garlic Powder
1 Cup +/- Flour
1 Cup +/- Buttermilk
1 Tbsp Bacon Drippings +/-
1/4 Cup +/- any Red Wine
2 Tbsp Butter
2 Tbsp Flour
1/2 Onion, chopped
1/2 Cup Mushrooms, chopped
1 1/2 Cups +/- Chicken Stock
Directions:
Directions:
1. Clean, wash and prepare quail
2. Season quail with salt, pepper and garlic salt.
3. Dredge quail pieces in flour, then in a thick slurry of buttermilk and flour, then again in dry flour; coat well.
4. In a deep skillet, or sauté pan heat 1 Tbsp bacon drippings – (add extra vegetable oil as needed; you want just enough to keep the quail from sticking).
5. Fry quail in open skillet, turning once, just until brown on both sides.
6. Remove quail and set aside.
7. Deglaze pan with ¼ cup of any Red Wine
8. Add 2 Tbsp butter and 2 Tbsp flour – make a roux.
9. Add onion and mushrooms and sauté.
10. Add chicken stock a little at a time stirring constantly until gravy is right.
11. Taste for seasoning, you may want to add salt and/or pepper.
12. Return quail to pan, COVER and simmer on low heat for about 25 minutes – stirring occasionally.
Personal Notes:
Personal Notes:
Serve with biscuits to sop up the gravy!

 

 

 

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