Oxmoor House JANUARY 1999
Split quail lengthwise to, but not through, breast bone; spread quail open, and pat dry. Combine flour and next 4 ingredients; dredge quail in flour mixture, reserving flour mixture.
Pour oil into a 12" cast-iron skillet. Fry quail in 2 batches in hot oil over medium heat 3 to 4 minutes or until browned. Remove quail, and set aside. Reserve 1/4 cup drippings in skillet.
Add reserved flour mixture to drippings. Cook, stirring constantly, 4 minutes or until flour is browned. Slowly add water, stirring constantly. Return quail to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until quail is tender and gravy is thickened. Serve quail with gravy over wild rice blend, dirty rice, or mashed potatoes.
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