Best Atlanta Falcons Crock Pot Quail Recipes

QUAIL WITH RICE

Quail With Rice image

I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 bacon strips, halved
8 quail (about 2 pounds)
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup minced fresh parsley
2-1/2 cups chicken broth
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

Steps:

In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.

QUAIL IN MUSHROOM GRAVY

Quail in Mushroom Gravy image

We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3/4 cup all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon pepper
6 quail (1/3 to 1/2 pound each)
1/2 cup butter
1/2 pound fresh mushrooms, sliced
2 cups chicken broth
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
Hot cooked noodles, optional

Steps:

Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.