Best Georgia Quail In Gravy Recipes

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.

GEORGIA QUAIL IN GRAVY

Georgia Quail in Gravy image

Make and share this Georgia Quail in Gravy recipe from Food.com.

Provided by Iowahorse

Categories Quail

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

8 quail
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
1 bouillon cube, beef/chicken
1 cup water, boiling
2 tablespoons all-purpose flour
2 tablespoons water

Steps:

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.

Nutrition Facts : Calories 536.4, Fat 37.9, SaturatedFat 14.7, Cholesterol 196.3, Sodium 642.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 43.5

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