Braised Quail with Vegetables & Gravy

David Reeves

By
@Woodrow

This preparation is a little trouble, but definitely worth the time! The quail will be succulent and the vegetables delicious. This is a great dish to introduce to your friends who are convinced that they don't like the taste of any type of wild game. This recipe was inspired by a 1999 recipe that appeared in The Ultimate Southern Living Cookbook.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr 20 Min

Ingredients

QUAIL & VEGETABLES

6 - 8 slice
bacon
12
dressed quail
cavender's all-purpose greek seasoning
1 tsp
kosher salt
1/2 tsp
fresh ground pepper
2/3 c
all purpose flour
1/4 c
olive oil
2
large, yellow onions - rough chopped
1
large, red bell pepper - cored and rough chopped
4 stalk(s)
celery - cut into 2" pieces
3
large carrots - peeled and cut into 2" pieces
2 1/2" c
chicken stock
1/4 c
molasses
2 Tbsp
worcestershire sauce
1 Tbsp
fresh lemon juice
1 tsp
garlic powder
1/2 c
dry white wine
8 oz
fresh, sliced mushrooms

GRAVY

bacon grease
all purpose flour
kosher salt
fresh ground pepper
2 Tbsp
cream of mushroom soup, undiluted
whole milk
1 - 3 Tbsp
dry white wine (if needed)

Directions Step-By-Step

1
Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
2
While bacon is frying combine the salt, pepper and flour together in a bowl. Sprinkle each quail liberally with Cavender's seasoning, dredge in the flour mixture, shake off excess and brown each bird well in the bacon grease. Set quail aside on paper towels.
3
Allow the bacon grease to cool slightly; then whisk in an equal portion of flour, stirring constantly over medium heat until the roux is browned the color of peanut butter; add salt, pepper and soup, stirring until incorporated; now add an equal portion of milk, whisking vigorously until all of the lumps are gone. If the gravy is too thick, thin with the white wine a tablespoon at a time, and fully incorporate. Taste for seasonings and pour into a container, keeping it warm.
4
Pour olive oil into a #12 cast iron Dutch Oven (outdoors) or a large round French Oven like Le Creuset (indoors) and heat oil over medium heat. Add the next 4 ingredients and sweat vegetables about 10 minutes, stirring occasionally.
5
Add quail to the pot. Mix together the chicken stock and next 4 ingredients, pouring over the quail and vegetables. Bring to a boil, COVER, reduce heat and simmer for 30 minutes.
6
Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
7
While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
8
Serve two quail per person on top of the rice, and spoon the mushroom gravy on the hot bisuits. A green salad or balsamic green beans will complete this hearty meal.

About this Recipe

Course/Dish: Other Main Dishes
Hashtags: #braised, #Quail