Recipe courtesy of Nancy Thomas
Southern Steamed Quail
- Level: Intermediate
- Yield: 4 to 5 people, 2 quail each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1727
- Total Fat
- 77
- Saturated Fat
- 19
- Carbohydrates
- 115
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 116
- Cholesterol
- 380
- Sodium
- 2292
- Total: 1 hr 7 min
- Prep: 10 min
- Inactive: 2 min
- Cook: 55 min
Ingredients
8 to 10 quail
Salt and pepper
Garlic powder
Seasoning salt
2 cups flour
Oil (recommended Crisco)
16 ounces chicken broth
1 cup white wine
Directions
- Wash quail and pat dry with paper towels. Lightly season each bird with salt, pepper, garlic powder, and seasoning salt. Cover and efrigerate for at least 2 hours. Pour flour into a gallon plastic bag. Taking 2 quail at a time, put them in the flour and shake off excess.
- Preheat the oven to 325 degrees F.
- Next, fry the quail in a pan or Dutch oven. You'll want to fill your cooking pan 1/2 way full with oil and heat to 350 degrees F. Fry until lightly brown, approximately 8 to 10 minutes. Place the birds in a baking dish as they are removed from the oil. Pour the chicken broth around quail, but do not pour it directly on top of the birds. Broth should come 1/3 up the side of the bird. You may need more than 16 ounces of broth depending on the size of your quail. Pour wine around the birds. Cover the dish with foil and bake for about 35 minutes. Remove foil and cook for another 5 to 10 minutes.