Best Smothered Quail Or Dove Recipes

Alabama Smothered Dove image

Provided by Marsha Gardner

Number Of Ingredients 6

12 dove, dressed and cleaned
6 Tbsp butter, unsalted
3 Tbsp all purpose flour
2 c chicken stock
1/2 c sherry, pale and dry
kosher salt and black pepper to taste

Steps:

1. Season the dove with salt and pepper. Melt butter in a heavy skillet and brown the dove. Remove the dove to a baking dish. Add flour to the butter in the skillet and stir to combine.
2. Slowly add the chicken broth, sherry, salt and pepper. Mix well and pour over the dove. Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done. This is very good served over rice with some homemade biscuits.

Smothered Quail image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Steps:

Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
In a mixing bowl, whisk together the gin and oil until well blended.
Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
Preheat oven to 350°.
Remove the quail from the marinade and wipe dry with paper towels.
Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
Repeat with the remaining butter and quail.
Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
On a large serving platter, arrange each quail on a toast triangle and serve.