SMOTHERED QUAIL

Smothered Quail image

Provided by Marsha Gardner

Time 1h30m

Number Of Ingredients 13

12 quail, dressed, rinsed and patted dry
1 Tbsp cajun or creole seasoning mix or to your taste
1/4 c canola oil
1 1/4 stick butter, unsalted
3/4 can(s) plus 5 tablespoons all purpose flour
1 tsp paprika, sweet mild
1/2 tsp freshly grated nutmeg
1/2 tsp thyme, leaves
1/2 clove onion, finely chopped
1/2 c celery, finely chopped
1/2 c carrot, finely chopped
3 c chicken stock, warm
1/3 c dry red wine

Steps:

1. Season the quail with the seasoning mix. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat. Meanwhile, combine ¾ cup of the flour with the paprika, nutmeg and thyme in a shallow pan. Dredge the quail in the mixture, shaking off any excess. Place the quail in the skillet and fry until they are golden brown, turning them to cook evenly, about 15 minutes. Melt the remaining 8 tablespoons butter in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring, until they are soft, about 5 minutes. Sprinkle the remaining 5 tablespoons flour over the mixture and cook, stirring, until brown, about 15 minutes. Gradually stir in the broth and continue stirring until the mixture is smooth. Add the wine and simmer, whisking, over low heat for 5 minutes. Add the quail and cover the pot. Simmer over low heat until the birds are very tender, about 1½ hours. Add more broth if the gravy becomes dry.
2. Quail is nice served on a bed of rice or creamy grits with hot buttered biscuits.
3. The Brunch Menu we were invited to included Smothered Quail, rice, biscuits, assorted sausages, fried ham slices, bacon, scrambled eggs, cornbread dressing garlic grits and lots of great conversation. What a great way to be welcomed to a new place to live.