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Georgia Quail in Gravy

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  • 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


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.