Georgia Quail In Gravy

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Servings: 1 Difficulty: Advanced
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Tender braised quail smothered in a rich, savory pan gravy with classic Southern comfort.
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This classic Georgia Quail In Gravy is a quintessential Southern comfort dish that transforms humble ingredients into a hearty meal. The quail is first browned to lock in juices, then slow-simmered in a savory broth until the meat is incredibly tender and falls off the bone. The real magic happens in the gravy, which is made directly from the pan drippings, ensuring every bite is packed with deep, roasted flavor. Thickened with a simple roux, the sauce coats the bird perfectly. It’s an ideal weeknight dinner or a nostalgic family favorite that brings rustic elegance to your table without requiring hard-to-find ingredients. Serve with crusty bread or mashed potatoes to soak up every drop.

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Georgia Quail In Gravy

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 121.2

Description

This classic Georgia Quail In Gravy is a quintessential Southern comfort dish that transforms humble ingredients into a hearty meal. The quail is first browned to lock in juices, then slow-simmered in a savory broth until the meat is incredibly tender and falls off the bone. The real magic happens in the gravy, which is made directly from the pan drippings, ensuring every bite is packed with deep, roasted flavor. Thickened with a simple roux, the sauce coats the bird perfectly. It&# 226;ÂÂs an ideal weeknight dinner or a nostalgic family favorite that brings rustic elegance to your table without requiring hard-to-find ingredients. Serve with crusty bread or mashed potatoes to soak up every drop.

Ingredients

Directions

  1. Pat quail dry and sprinkle generously with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat.
  3. Brown quail on both sides until golden, about 2-3 minutes per side.
  4. Dissolve bouillon cube in the cup of boiling water.
  5. Pour the bouillon liquid over the quail in the skillet.
  6. Cover the skillet, reduce heat to low, and simmer for 40 minutes or until quail is tender.
  7. Remove quail from the skillet and place on a warm plate.
  8. Measure the pan drippings; add additional water if necessary to bring the total liquid volume to one cup.
  9. In a small bowl, whisk together flour and 2 tablespoons of cold water until smooth.
  10. Gradually whisk the flour mixture into the hot pan drippings.
  11. Cook over low heat, stirring constantly, until the gravy is thickened and bubbly.
  12. Return quail to the skillet and spoon gravy over them to heat through.
  13. Transfer quail to a serving platter and serve immediately with the remaining gravy.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 121.2kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 2591.5mg108%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, substitute chicken broth for the water and bouillon cube mixture.

If you prefer a thicker gravy, you can increase the flour to 3 tablespoons.

This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the gravy.

Ensure quail is cooked thoroughly; internal temperature should reach 165ðF (74ðC).

Keywords: quail, gravy, southern, georgia, braised, comfort food, skillet, dinner, meat, poultry, homemade, savory, easy, traditional, family meal, buttery
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