Georgia Quail In Gravy Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8: Quail,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 cup: Butter or margarine,
1: Bouillon cube, beef/chicken
1 cup: Water, boiling
2 tbsp: All-purpose flour,
2 tbsp: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Meats