Real Recipes From Real Home Cooks ®

braised quail with vegetables & gravy

(1 rating)
Recipe by
David Reeves
Collierville, TN

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min

Ingredients For braised quail with vegetables & gravy

  • 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
    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)

How To Make braised quail with vegetables & gravy

  • 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.

Categories & Tags for Braised Quail with Vegetables & Gravy:

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