Name: Georgia Quail in Gravy
Ingredients: 8 Quail; 1/2 ts Salt; 1/4 ts Pepper; 1/4 c Butter or margarine; 1 Bouillon cube, beef/chicken; 1 c Water, boiling; 2 tb All-purpose flour; 2 tb Water

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	1	Servings

INGREDIENTS

8		Quail
1/2	ts	Salt
1/4	ts	Pepper
1/4	c	Butter or margarine
1		Bouillon cube, beef/chicken
1	c	Water, boiling
2	tb	All-purpose flour
2	tb	Water

INSTRUCTIONS

Sprinkle quail with salt and pepper. Brown quail on both sides in butter in
a large skillet over medium heat. Dissolve bouillon cube in boiling water;
add to skillet. Cover, reduce heat and simmer for 40 minutes or until
tender. Remove quail from skillet and set aside. Measure pan drippings; add
water, if necessary to measure one cup. Combine flour and 2 Tbsp water;
gradually add pan drippings. Cook over low heat, stirring constantly, until
thickened and bubbly. Return quail to skillet; heat thoroughly. Remove
quail to a serving platter, and serve with gravy. (Hugg`s Note:Immoral to
not have biscuits with gravy). Works with snipe, doves, teal breasts, rails
or rabbit.

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