Recipe courtesy of Ree Drummond
Fried Quail with Biscuits and Gravy
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- Level: Intermediate
- Total: 1 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1746
- Total Fat
- 143 g
- Saturated Fat
- 43 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 51 g
- Cholesterol
- 188 mg
- Sodium
- 1429 mg
Every Christmas Day, Ree, Ladd and their kids get together with Ladd’s brother Tim, his wife Missy and their kids, to cook up this breakfast feast. Everyone pitches in with the cooking, and it’s a really fun holiday tradition.
- Level: Intermediate
- Total: 1 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1746
- Total Fat
- 143 g
- Saturated Fat
- 43 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 51 g
- Cholesterol
- 188 mg
- Sodium
- 1429 mg
Ingredients
Quail:
Breading:
For Frying:
Gravy:
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Directions
- For the quail: Place the quail in a glass bowl and add enough buttermilk to cover it. Allow to marinate for 1 hour.
- For the breading: In a 9-by-13-inch baking dish, combine the flour, seasoned salt, chili powder, cayenne, kosher salt and black pepper, then stir to combine. Bread the quail piece by piece by removing it from the buttermilk and coating it as thickly as possible in the flour mixture (save any leftover flour mixture). Set the breaded quail aside.
- For the frying: Heat the shortening in a large cast-iron skillet over medium-high heat. Add the butter to melt it. Fry the quail in batches until golden, 4 to 5 minutes per side, then remove to a paper towel-lined plate.
- For the gravy: Pour off all but half to three-quarters of a cup of grease. Reduce the heat to medium-low. Add the remaining flour mixture and extra flour if necessary (enough to make a paste) and whisk to combine. Season with the pepper and salt. Cook the roux until it is a very deep golden brown, 5 to 7 minutes. Pour in the milk, whisking constantly, then cook until thick, 6 to 8 minutes. Add more milk if the gravy gets too thick.
- To serve, place half a biscuit on each plate with gravy and the cooked quail.
