Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
