Quail Smothered in Gravy

Southern Living
2 to 3 servings


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1/2 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
6 quail, dressed
1/2 cup vegetable oil
2 cups water


Combine first 3 ingredients; dredge quail in mixture, reserving remaining mixture.

Brown quail in hot oil in a heavy skillet over medium-high heat; drain quail on paper towels, reserving 2 tablespoons drippings in pan.

Whisk reserved flour mixture into reserved drippings; cook over medium heat 3 minutes or until dark brown. Whisk in 2 cups water until smooth. Add quail; reduce heat, and simmer, stirring occasionally, 20 minutes or until quail is done. Serve with potatoes.

Chicken Smothered in Gravy: Substitute 8 chicken legs or thighs.

Created date

October 2003