Georgia Quail in Gravy
Yield
16 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
quail
|
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 1 | cup |
water
boiling |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
quail
|
* |
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 237 | ml |
water
boiling |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
water
|
|
Directions
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 dripping, add water, if necessary to measure one cup.
Combine flour and 2 tablespoon 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.
