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
- 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
- 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)
QUAIL & VEGETABLES
GRAVY
How to Make Braised Quail with Vegetables & Gravy
- 1Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
- 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.
- 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.
- 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.
- 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.
- 6Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
- 7While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
- 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.
About Braised Quail with Vegetables & Gravy
Course/Dish: Other Main Dishes
