Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Browned And Braised Quail With Gravy
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- #7636
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 quail, cleaned and dressed
1/2 cup flour, or as needed
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup butter, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
4 tablespoons butter
1 tablespoon shortening
1 1/2 cup boiling water
For Gravy
1 tablespoon flour
1 cup water
directions
Dredge birds in flour, salt, and pepper. Put 1/4 cup butter and shortening in skillet over low heat. Heat without scorching.
Add birds and brown quickly to seal in juices. Turn often. Now lower temperature and add boiling water to birds and simmer until tender. Cook covered.
Add more water if needed and when birds are tender and water gone, place breast side down in 4 tablespoons butter and brown over low heat.
Remove birds and make gravy. For this stir flour into butter drippings. Add water and stir until thick.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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