Pan-Fried Quail, Country Milk Gravy, Buttermilk Mashed Potatoes

Pan-Fried Quail, Country Milk Gravy, Buttermilk Mashed Potatoes
Pan-Fried Quail, Country Milk Gravy, Buttermilk Mashed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    boneless whole quail - (4 oz ea) rinsed, patted dry

  • 1

    tablespoon Worcestershire sauce

  • 1

    tablespoon dry Sherry

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 2

    tablespoons vegetable oi

  • 3

    cups all-purpose flour

  • 3

    tablespoons Essence (see Bayou Blast recipe)

  • 1/3

    cup chopped yellow onions

  • 1 3/4

    cups whole milk

  • 2

    tablespoons chopped green onions

  • 1

    tablespoon chopped garlic

  • 2

    tablespoons chopped parsley

  • Buttermilk Mashed Potatoes (see recipe)

  • 1

    pound asparagus cleaned, steamed

Directions

In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper. Heat 1 tablespoon of the oil to 325 degrees in a large cast-iron skillet or deep saute pan over medium-high heat. In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour. Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel. To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat. To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus. This recipe yields 4 servings.

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