Fried Quail With Cream Gravy



8 servings

Recipe from

Oxmoor House


16 quail, cleaned
1 tablespoon salt, divided
1 1/2 teaspoons pepper, divided
2 cups all-purpose flour
Vegetable oil
1 1/2 cups water
1/4 cup plus 2 tablespoons all-purpose flour
2 cups milk


Sprinkle quail with 2 teaspoons salt and 1/2 teaspoon pepper. Dredge in 2 cups flour. Heat oil to 400°, and brown quail on both sides in a large skillet. Pour water over quail. Reduce heat; cover, and cook 10 minutes. Uncover, and simmer an additional 35 minutes. Remove quail to serving platter. Drain off drippings, reserving 6 tablespoons in skillet.

Add remaining flour to reserved drippings; cook over low heat, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt and pepper. Serve gravy with quail.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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