Braised Quail with Vegetables & Gravy
By
David Reeves
@Woodrow
1
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.
Ingredients
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QUAIL & VEGETABLES
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6 - 8 slicebacon
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12dressed quail
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·cavender's all-purpose greek seasoning
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1 tspkosher salt
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1/2 tspfresh ground pepper
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2/3 call purpose flour
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1/4 colive oil
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2large, yellow onions - rough chopped
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1large, red bell pepper - cored and rough chopped
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4 stalk(s)celery - cut into 2" pieces
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3large carrots - peeled and cut into 2" pieces
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2 1/2" cchicken stock
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1/4 cmolasses
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2 Tbspworcestershire sauce
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1 Tbspfresh lemon juice
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1 tspgarlic powder
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1/2 cdry white wine
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8 ozfresh, sliced mushrooms
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GRAVY
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·bacon grease
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·all purpose flour
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·kosher salt
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·fresh ground pepper
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2 Tbspcream of mushroom soup, undiluted
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·whole milk
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1 - 3 Tbspdry white wine (if needed)
How to Make Braised Quail with Vegetables & Gravy
- Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
- 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.
- 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.
- 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.
- 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.
- Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
- While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
- 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 Braised Quail with Vegetables & Gravy
Course/Dish: Other Main Dishes
