8 quail
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
1 bouillon cube, beef/chicken
1 cup water, boiling
2 tbsp all-purpose flour
2 tbsp water
A Recipe for
Georgia Quail In Gravy
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This Recipe for Georgia Quail In Gravy is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Georgia Quail In Gravy from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 1
Georgia Quail In Gravy Recipe brought to you by Recipes To-Go