Best Smothered Quail Recipes

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SMOTHERED QUAIL OR DOVE



Smothered Quail or Dove image

Make and share this Smothered Quail or Dove recipe from Food.com.

Provided by Dreamgoddess

Categories     Quail

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 quail (see note)
6 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup sherry wine
salt and pepper

Steps:

  • Note: 12 doves can be substituted for the 6 quail.
  • Season the quail with salt and pepper.
  • Melt butter in a heavy skillet and brown the quail.
  • Remove the quail to a baking dish.
  • Add flour to the butter in the skillet and stir to combine.
  • Slowly add the chicken broth, sherry, salt and pepper.
  • Mix well and pour over the quail.
  • 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.

Nutrition Facts : Calories 421, Fat 25.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 399, Carbohydrate 6, Fiber 0.1, Sugar 1, Protein 23.6

SMOTHERED QUAIL



Smothered Quail image

Shortly after moving to Alabama we were invited to a new friends for a Saturday Brunch. The menu was incredible and included Smothered Quail which I had never eaten. I was a bit apprehensive about eating the cute little "bob whites" that I had listened to all my life, but I am sure glad that I did.

Provided by Marsha Gardner

Categories     Other Main Dishes

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.

SMOTHERED QUAIL



Smothered Quail image

Make and share this Smothered Quail recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

12 dressed quail
salt
fresh ground black pepper
1/2 cup gin
1/2 cup vegetable oil
1 large onion, chopped
1 cup chopped celery leaves
1 teaspoon dried tarragon
Tabasco sauce, to taste
8 tablespoons butter
12 slices bacon
12 toast, triangles

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.

Nutrition Facts : Calories 985, Fat 80.3, SaturatedFat 26.3, Cholesterol 237.2, Sodium 617, Carbohydrate 3.5, Fiber 0.6, Sugar 1.4, Protein 48.6

SMOTHERED QUAIL WITH PAN GRAVY



Smothered Quail with Pan Gravy image

Number Of Ingredients 5

8 quail breasts
3/4 cup plus 1 tablespoon flour, divided
1 stick butter
1/2 cup chicken broth
1/4 cup chopped parsley

Steps:

  • Wash quail, and sprinkle with salt and pepper, if desired. Add 3/4 cup flour to large zipper bag. Add quail, close zipper, and shake to coat. Melt butter in large skillet over medium heat. Add quail, and cook on both sides until browned. Add chicken broth to skillet. Cover, and cook about 15 minutes longer. Remove from pan and keep warm. To remaining 1 tablespoon flour, add about 2 tablespoons pan juices; stir to dissolve. Add to remaining pan juices, and cook until thickened. Serve gravy over quail. Garnish with parsley.

Nutrition Facts : Nutritional Facts Serves

SMOTHERED QUAIL



Smothered Quail image

Number Of Ingredients 16

1 Salt and pepper
12 quail (allow 2 per person)
1/4 cup vegetable oil
10 tablespoons unsalted butter, divided
3/4 cup plus 5 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon grated nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
5 cups hot chicken stock
1/3 cup dry red wine

Steps:

  • Salt and pepper birds inside and out. Set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat. Mix 3/4 cup flour with remaining dry ingredients, and dredge quail. Shake off excess. Place quail in skillet and fry evenly. Cook for 20 minutes, until quail are golden brown with darker flecks. Remove to a warm plate. Discard oil. In a large Dutch oven, melt the remaining 8 tablespoons butter over medium heat. Add vegetables. Sauté for 5 minutes, until vegetables are wilted. Sprinkle remaining 5 tablespoons flour over all and cook about 15 minutes, until flour turns reddish brown, turning and stirring all the while. Do not let flour burn. When flour is dark, gradually whisk in hot stock until smooth. Add wine and simmer over low heat for 5 minutes. Add quail and cover. Cook over very low heat for 1 1/2 - 2 hours, until birds are tender, but not yet falling apart. Add more liquid if necessary. Note: This recipe also works well for smothered chicken, dove, or ducks.

Nutrition Facts : Nutritional Facts Serves

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