Georgia quail with gravy

4 servings

Ingredients

Quantity Ingredient
8 eaches Quail; dressed
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Butter or margarine; melted
1 each Chicken or beef-flavored bouillon cube
1 cup ;boiling water
2 tablespoons All-purpose flour
2 tablespoons ;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 40 minutes or until tender. Remove quail from skillet; set aside.

Measure pan drippings; add water, if necessary, to measure 1 cup.

Combine flour and 2 tablespoons 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. Yield: 4 servings.

From Ed Michaels of Georgia in November, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-21-95

Related recipes