Chef John Folse's Pan-Fried Quail - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pan-Fried Quail

Prep Time: 45 Minutes
Yields: 4 Servings

Comment:
Pan-fried quail with milk gravy has been a staple on breakfast tables for centuries. I have seen it served often in hunting camps alongside a mound of yellow stone-ground grits.

Ingredients:

8 (4–6 ounce) quail, dressed and halved
3/4 cup flour
1 and 1/2 tsps Creole seasoning
1/2 tsp black pepper
4 tbsps butter
1/2 cup vegetable oil
1 cup minced onions
1/2 cup diced celery
1/4 cup minced garlic
2 cups chicken or game bird stock
1 (5-ounce) can evaporated milk
fresh parsley for garnish (optional)

Method:

In a large plastic food-storage bag, combine flour, Creole seasoning and pepper. Add quail halves, a few at a time, and shake to coat well. In a 12-inch nonstick skillet, melt butter in oil over medium heat. Remove quail halves from seasoned flour, shaking off all excess, then add to skillet. Cook 25–30 minutes or until meat is tender and juices run clear, turning occasionally. Remove birds, set aside and keep warm. In the same skillet, add onions, celery and garlic to quail drippings and cook 3–5 minutes or until tender, stirring frequently. Add stock, stirring to loosen browned bits from bottom of pan. Add milk and reduce to half volume, stirring constantly. Return quail halves to skillet and stir to coat. Serve quail with hot cooked rice and garnish with snipped fresh parsley, if desired.

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