Country Fried Quail
Source of Recipe
Mama Dip's Kitchen by Mildred Council
Recipe Introduction
Just like what I grew up on!
4 - 6 servings.
List of Ingredients
8 quail, cleaned
4 or 5 slices fatback meat (oil)
1 tsp. black pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup self-rising flour for coating(I use "regular" flour)
2 tsp. flour for gravy
1 Cup milk or water (1/2 c milk and 1/2 c water)
Recipe
Soak the birts in cold water with 1 Tablespoon salt for 20 minutes. Rinse & pat dry with paper towels.
Fry the fatback meat in a cast-iron skillet over medium heat until brown. Remove the meat & leave the drippings (or pour oil to 1/4" depth in the skillet). Combine the flour, salt and pepper. Dredge the quail in the seasoned flour.
Place floured quail in the pan, browning them on all sides. When the birds are brown, turn the heat to low & remove the quail from the pan & make gravy.
Pour off all but 1 tablespoon of fat. Add the four and milk to the drippings, stirring well, & bring to a boil.
Add the quail back in the skillet. Add enough liquid to come halfway up the quail. Cover and reduce the heat to low. Simmer for 30 minutes or until the quail is done and the gravy has thickened.
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