Quail with Gravy
Nutrition
Calories: 1239 kcalCarbohydrates: 29 gProtein: 88 gFat: 95 gSaturated Fat: 28 gCholesterol: 322 mgSodium: 822 mgFiber: 4 gSugar: 10 gVitamin A: 27.025 IUCalcium: 168 mgIron: 23 mg
Ingredients
- 2 ½ lb semi-boneless fresh quail
- 1 pinch salt
- 1 teaspoon black pepper
- 3/4 cup ground pecans
- ¾ cup flour
- 1 whole egg
- 1 cup milk
- ½ cup peanut oil or needed amount for frying
- 3 cups duck or Chicken Stock
- ½ cup heavy cream
Instructions
- Rinse quail, pat dry with paper towels, then season each liberally with salt and pepper.
- Combine pecans and flour in a large bowl and mix well. Beat egg into milk in another large bowl. Dip 1 quail into egg wash, then roll to coat well in pecan-flour mixture. Repeat with remaining quail.
- Preheat oven to 200°. Pour peanut oil into a large, heavy skillet to a depth of 3". Heat oil to 350° over medium heat. (Use a thermometer to check the temperature.) Fry quail until golden and tender, about 15 minutes. Work in two batches to avoid crowding the pan, keeping the first batch warm in oven while subsequent batches cook.
- While quail cook, pour stock into a medium skillet and reduce by half over medium-high heat. Add cream and cook, stirring constantly, until sauce thickens, about 5 minutes. Season to taste with salt and pepper. Serve quail with gravy on grits, if you like.