Fried Quail With Cream Gravy

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
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