Smothered Quail Or Dove Recipes

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.

Steps:

• 1. Season the dove with salt and pepper. Melt butter in a heavy skillet and brown the dove. Remove the dove to a baking dish. Add flour to the butter in the skillet and stir to combine.
• 2. Slowly add the chicken broth, sherry, salt and pepper. Mix well and pour over the dove. Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done. This is very good served over rice with some homemade biscuits.

Steps:

• Note: 12 doves can be substituted for the 6 quail.
• Season the quail with salt and pepper.
• Melt butter in a heavy skillet and brown the quail.
• Remove the quail to a baking dish.
• Add flour to the butter in the skillet and stir to combine.
• Slowly add the chicken broth, sherry, salt and pepper.
• Mix well and pour over the quail.
• Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
• This is very good served over rice with some homemade biscuits.

Steps:

• Wash quail, and sprinkle with salt and pepper, if desired. Add 3/4 cup flour to large zipper bag. Add quail, close zipper, and shake to coat. Melt butter in large skillet over medium heat. Add quail, and cook on both sides until browned. Add chicken broth to skillet. Cover, and cook about 15 minutes longer. Remove from pan and keep warm. To remaining 1 tablespoon flour, add about 2 tablespoons pan juices; stir to dissolve. Add to remaining pan juices, and cook until thickened. Serve gravy over quail. Garnish with parsley.

Steps:

• Rub the doves with salt and pepper.
• Warm the olive oil over medium heat, and brown the doves well, turning them once.
• Transfer the doves to a plate.
• To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
• Return the doves to the skillet, and add the stock and sherry.
• Bring the liquid to a simmer, cover, and simmer for 30 minutes.
• Transfer doves to serving platter and keep warm.
• Pour the cream and bitters into the pan juices.
• Put the flour into a small bowl.
• Spoon a few Tbsps.
• of warm liquid into the flour and stir well.
• Stir flour mixture into the skillet and bring to a boil.
• Cook until it thickens slightly, about 3 minutes.
• Adjust seasonings if necessary.
• Pour the gravy over the doves and serve.

Steps:

• Salt and pepper birds inside and out. Set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat. Mix 3/4 cup flour with remaining dry ingredients, and dredge quail. Shake off excess. Place quail in skillet and fry evenly. Cook for 20 minutes, until quail are golden brown with darker flecks. Remove to a warm plate. Discard oil. In a large Dutch oven, melt the remaining 8 tablespoons butter over medium heat. Add vegetables. Sauté for 5 minutes, until vegetables are wilted. Sprinkle remaining 5 tablespoons flour over all and cook about 15 minutes, until flour turns reddish brown, turning and stirring all the while. Do not let flour burn. When flour is dark, gradually whisk in hot stock until smooth. Add wine and simmer over low heat for 5 minutes. Add quail and cover. Cook over very low heat for 1 1/2 - 2 hours, until birds are tender, but not yet falling apart. Add more liquid if necessary. Note: This recipe also works well for smothered chicken, dove, or ducks.

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.

Steps:

• Brown quail in butter. Remove to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms. Pour over quail. Cover and bake at 350° for 1 hour. Serve over rice prepared according to package directions.