Smothered Quail

Marsha Gardner


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.

pinch tips: Slow Cooker/Crock Pot Hints





1 Hr 30 Min


quail, dressed, rinsed and patted dry
1 Tbsp
cajun or creole seasoning mix or to your taste
1/4 c
canola oil
1 1/4 stick
butter, unsalted
3/4 can(s)
plus 5 tablespoons all purpose flour
1 tsp
paprika, sweet mild
1/2 tsp
freshly grated nutmeg
1/2 tsp
thyme, leaves
1/2 clove
onion, finely chopped
1/2 c
celery, finely chopped
1/2 c
carrot, finely chopped
3 c
chicken stock, warm
1/3 c
dry red wine

Directions Step-By-Step

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.
Quail is nice served on a bed of rice or creamy grits with hot buttered biscuits.
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.

About this Recipe

Course/Dish: Other Main Dishes