Prep Time: 45 Minutes
Yields: 4 Servings
8 (4–6 ounce) quail, dressed and halved
¾ cup flour
1½ tsps Creole seasoning
½ tsp black pepper
4 tbsps butter
½ cup vegetable oil
1 cup minced onions
½ cup diced celery
¼ cup minced garlic
2 cups chicken or game bird stock
1 (5-ounce) can evaporated milk
fresh parsley for garnish (optional)
In a large zipper bag, combine flour, Creole seasoning and pepper. Add quail halves, a few at a time, then shake to coat well. In a 12-inch nonstick skillet, melt butter in oil over medium heat. Add quail halves and cook 25–30 minutes or until meat is tender and juices run clear, turning occasionally. Remove birds, set aside and keep warm. In the same skillet, add onions, celery and garlic to quail drippings and cook 3–5 minutes or until vegetables are wilted, stirring frequently. Add stock, stirring to loosen browned bits from bottom of pan. Add milk and reduce to half volume, stirring constantly. Return quail halves to skillet and stir to coat. Serve quail with hot cooked rice and garnish with snipped fresh parsley, if desired.
From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737, http://www.jfolse.com.
Pan-fried quail with milk gravy has been a staple on breakfast tables for centuries. I have seen it served often in hunting camps alongside a mound of yellow stone-ground grits.