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    Quail: Georgia Quial in Gravy


    Source of Recipe


    internet

    List of Ingredients




    8 Quail
    1/2 ts Salt
    1/4 ts Pepper
    1/4 c Butter or margarine
    1 Bouillon cube, beef/chicken
    1 c Water, boiling
    2 tb All-purpose flour
    2 tb Water

    Recipe



    Sprinkle quail with salt and pepper. Brown quail on both sides in butter in a large skillet over medium heat. Dissolve bouillon cube in boiling water; add to skillet. Cover, reduce heat and simmer for 40 minutes or until tender. Remove quail from skillet and set aside.

    Measure pan drippings; add water, if necessary to measure one cup. Combine flour and 2 Tbsp water; gradually add pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Return quail to skillet; heat thoroughly. Remove quail to a serving platter, and serve with gravy. (Hugg`s Note: Immoral to not have biscuits with gravy). Works with snipe, doves, teal breasts, rails or rabbit.

 

 

 


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