Photo: Smothered Quail Recipe
Ingredients
- 6 quail breasts
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup finely chopped celery
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and pepper
- 1 teaspoon gravy seasoning sauce (recommended: Kitchen Bouquet)
- 1 cup sour cream
Directions
Preheat the oven to 350 degrees F.
Arrange the birds in a casserole dish. In a medium saucepan, melt the butter and then saute the onion, mushrooms, and celery. Add the flour and stir well to blend. Slowly add the milk to make a cream sauce. Season with salt and pepper, to taste, and stir in the gravy seasoning sauce.
Pour the mixture over the birds. Cover the dish with foil and bake for approximately 20 minutes. Remove some of the cooking liquid and combine with the sour cream. Bake uncovered for approximately 20 minutes more. Serve with the sour cream sauce.
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By allykay63
Georgia
on May 08, 2011
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I went to a local restaurant here in Georgia the other night and had some delicious fried quail. So I purchased some quail and decided to try my hand at it. Smothered quail is an old southern tradition so I decided to make some. Imagine my surprise when Paula Deen's recipe got some negative reviews, as most of her recipes get glowing ones. I decided to try it anyway. It was very tasty, and I am glad I did. The negative review from the poster from Minnesota evidently hasn't prepared this, so folks, take from someone who did: it is good. The other review is from someone who was upset that Paula hosted Jimmy Carter. Politics have nothing to do with good food, and this is a classic preparation for game. And if you don't care for the theme or for Paula's guests, just change the channel. Restrict your thoughts to what is relevant: the recipe.
By mrbrenz_11623791
Mount Clemens, MI
on April 29, 2009
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WHO, in their right mind would 'smother' the delicate flavour of quail in a sour cream and vegetable mash and expect someone to enjoy such a concoction? I love quail, grilled or baked - WITHOUT the smothering mash.
By lscape_9328523
Atlanta, GA
on January 29, 2008
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Not that easy, flavour of quail lost in the vegetables, gravy doesn't quite come together, makes the small bird difficult to eat. (They are so small that you must pick them up to get at every succulent morsel. The sauce makes them extra messy.
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