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Quail: Fried Quail w/ Sausage & Oyster Cream

Source of Recipe

Sunset Light Ways with Beef, Lamb, and Pork


List of Ingredients

* 4 Quail, dressed for cooking
* unbleached all-purpose flour for dusting
* lard or oil for pan frying
* 1 cup shucking oysters and their liquor
* 1/4 pound country sausage
* 1 cup cream


Recipe

1. Preheat the oven to its lowest setting and place a cooking rack over a sheet pan in the oven. Rinse the quail, pat dry, then dust in the flour. Do not season the flour; the sausage is very salty and spicy.

2. Fry the quail in a small amount of oil or lard in a skillet over high heat until they are golden brown, turning once, about 10 minutes. Remove to the rack in the oven to keep them warm while you prepare the cream sauce

3. Drain the oysters and set aside, reserving the liquor. Put the sausages in a saucepan and cook over medium high heat until all of the grease is rendered out and the sausage is evenly browned. Remove the sausage form the pan and allow it to drain. Pour off the grease and discard.

4. Add the cream and the oyster liquor to the pan and reduce over high heat until the sauce is just shy of the desired consistency, stirring often and scraping any brown bits stuck to the bottom of the pan. Lower the heat and crumble the cooked sausages into the cream. Add the oysters, heating the sauce through until the oysters just begin to curl, just a minute or two. Remove the birds from the oven to plates. Pour the sauce over the birds, dividing the oysters and bits of sausages equally among the plates.

Serves 2 as a main course, 4 as an appetizer