| 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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