braised quail with vegetables & gravy
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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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yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 20 Min
Ingredients For braised quail with vegetables & gravy
- 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 stalkcelery - 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
- 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
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1Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
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2While 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.
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3Allow 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.
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4Pour 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.
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5Add 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.
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6Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
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7While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
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8Serve 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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