Southern Fried Quail with Country Cream Gravy

Southern Fried Quail with Country Cream Gravy
G E O R G I A
serves 8


8 semiboneless or boneless Bobwhite quail or 4 semiboneless or
boneless Pharaoh quail, halved
Salt and ground black pepper to season
11⁄2 cups [360 mL] buttermilk
11⁄2 cups [360 mL] all-purpose flour
1 teaspoon [5 mL] salt
1⁄2 teaspoon [3 mL] ground black pepper
1⁄2 teaspoon [3 mL] garlic powder
1⁄4 teaspoon [1 mL] cayenne
1 cup [240 mL] lard
11⁄2 cups [360 mL] peanut oil

GRAVY: MAKES 2 CUPS [480 mL]
3 tablespoons [30 mL] all-purpose flour
1 cup [240 mL] rich chicken stock
11⁄2 cups [360 mL] heavy cream
1⁄2 teaspoon [3 mL] coarsely ground black pepper

A D V A N C E P R E PA R AT I O N
1. Season the quail halves with salt and pepper and add to the
buttermilk. Marinate for 1 hour.

C O O K I N G M E T H O D
2. Mix the flour, salt, pepper, garlic powder, and cayenne together
and place in a shallow bowl.
3. Heat the lard and peanut oil over medium-high heat, about
365°F [170°C], in a large heavy skillet, preferably cast iron.

4. Drain the quail, discarding the buttermilk, and place in the
seasoned flour. Toss gently to coat evenly. Slide the quail, in
batches, into the hot oil and cook about 4 minutes per side,
or until the quail are done and golden brown.
5. Remove and allow to drain on layers of newspaper or paper
towels. Keep warm until service.

C H E F N O T E S
This method works well with
dove breast, chicken pieces, strips
of chicken breast, slices of ribeye
steak, or pork chops. Periodically
sift the breading flour to remove
any lumps.For an upscale version
of the gravy, consider this fiveonion cream sauce.

Five-Onion Cream Sauce
Add 1⁄2 cup [120 mL] thinly sliced
sweet onion, 2 minced garlic
cloves, 2 thinly sliced shallots,
1⁄2 cup [120 mL] thinly sliced
leeks, and 1⁄4 cup [60 mL] sliced
scallions when the stock is added
to the roux (Step 7).

P R E PA R AT I O N O F T H E G R A V Y
6. Pour off all but about 3 tablespoons [45 mL] of the frying fat,
reserving any browned bits on the bottom of the pan. Whisk
in the flour, stirring while the flour lightly browns.
7. Whisk in the stock and bring to a boil. Add the cream and
pepper and return to a boil. Lower the heat and simmer rapidly
for about 5 minutes, or until desired thickness.

S E R V I C E
8. Serve each guest 2 halves of Bobwhite quail or 1 half of
Pharaoh quail, with 1⁄4 cup [60 mL] of gravy on the side.