Breakfast Quail

Oxmoor House
12 servings


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Salt and pepper
12 quail, dressed
1 1/2 cups all-purpose flour, divided
Vegetable oil
1 quart milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce


Sprinkle salt and pepper over quail; dredge in 1 cup flour, coating well. Heat 1/4 inch oil in a large skillet; add quail, and fry over medium heat 10 minutes or until golden brown, turning occasionally. Drain.

Pour off drippings, reserving 1/2 cup in skillet. Add remaining 1/2 cup flour to reserved drippings; cook over low heat 1 minute, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce.

Return quail to skillet with gravy; cover and simmer 1 hour. Arrange quail on a serving platter. Serve immediately with gravy.

Created date

February 2010