Search
by Ingredient

Georgia Quail in Gravy

Half starEmpty starEmpty starEmpty starEmpty star

Submitted by kmorton

YIELD

16 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

8 8
EACH EACH QUAIL *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML BUTTER
or margarine
1 1
EACH EACH BEEF BOUILLON CUBES
low sodium *
1 237
CUP ML WATER
boiling
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 28 93% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 95mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Email this recipe