SMOTHERED QUAIL
Shortly after moving to Alabama we were invited to a new friends for a Saturday Brunch. The menu was incredible and included Smothered Quail which I had never eaten. I was a bit apprehensive about eating the cute little "bob whites" that I had listened to all my life, but I am sure glad that I did.
Provided by Marsha Gardner
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Season the quail with the seasoning mix. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat. Meanwhile, combine ¾ cup of the flour with the paprika, nutmeg and thyme in a shallow pan. Dredge the quail in the mixture, shaking off any excess. Place the quail in the skillet and fry until they are golden brown, turning them to cook evenly, about 15 minutes. Melt the remaining 8 tablespoons butter in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring, until they are soft, about 5 minutes. Sprinkle the remaining 5 tablespoons flour over the mixture and cook, stirring, until brown, about 15 minutes. Gradually stir in the broth and continue stirring until the mixture is smooth. Add the wine and simmer, whisking, over low heat for 5 minutes. Add the quail and cover the pot. Simmer over low heat until the birds are very tender, about 1½ hours. Add more broth if the gravy becomes dry.
- 2. Quail is nice served on a bed of rice or creamy grits with hot buttered biscuits.
- 3. The Brunch Menu we were invited to included Smothered Quail, rice, biscuits, assorted sausages, fried ham slices, bacon, scrambled eggs, cornbread dressing garlic grits and lots of great conversation. What a great way to be welcomed to a new place to live.
SMOTHERED QUAIL
Make and share this Smothered Quail recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season quail inside and out with salt and pepper; arrange them in a single layer in a large baking dish.
- In a mixing bowl, whisk together the gin and oil until well blended.
- Add in the onion, celery leaves, and tarragon; season with Tabasco and stir.
- Pour the marinade over the quail, cover with plastic wrap, and refrigerate at least 6 hours, turning the quail twice.
- Preheat oven to 350°.
- Remove the quail from the marinade and wipe dry with paper towels.
- Melt 4 tablespoons butter in a large cast-iron skillet over medium heat, add half the quail; brown them lightly on all sides, and transfer to a large, shallow baking dish.
- Repeat with the remaining butter and quail.
- Wrap each quail snugly with a strip of bacon, strain the marinade over the birds, cover them with a sheet of foil, and bake until the quail are very tender, about 45 mintues.
- On a large serving platter, arrange each quail on a toast triangle and serve.
Nutrition Facts : Calories 985, Fat 80.3, SaturatedFat 26.3, Cholesterol 237.2, Sodium 617, Carbohydrate 3.5, Fiber 0.6, Sugar 1.4, Protein 48.6
NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)
This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.
Provided by WANDERINGSTAR
Categories Meat and Poultry Recipes Pork
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
- Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
- Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g
SMOTHERED YARDBIRD
Number Of Ingredients 14
Steps:
- Preheat oven to 300°. Combine flour, poultry seasoning, garlic powder, and onion powder. Dip each chicken piece in butter-milk and coat well with flour mixture. Melt shortening over medium-high heat until hot and water sprinkled in the pan sizzles. Shake extra flour from chicken and fry 3-4 pieces at a time until lightly browned on all sides. Transfer pieces to a large baking pan (a chicken roaster is perfect). Slice potatoes and carrots about 1/4 - 1/2 inch thick and fry quickly in the same oil until outsides are crisp, but not cooked all the way through. Remove with slotted spoon and add to chicken in roaster. Pour out all but 2 tablespoons of the oil, add onion, and cook until just soft. Combine soups, water, and seasoning; add to pan and stir until mixed and warm. Pour soup and onion over chicken and vegetables. Bake for 2 1/2 -3 hours, until meat is tender and gravy is bubbling. Note: You may choose to cover the chicken in the oven if it will be unattended for much of the cooking time or if the gravy starts to develop a tough surface. Cover for half of cooking time, or occasionally simply stir the meat down into the gravy.
Nutrition Facts : Nutritional Facts Serves
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