Serves: 5
Total Calories: 396

1 Salt and pepper
12 quail (allow 2 per person)
1/4 cup vegetable oil
10 tablespoons unsalted butter, divided
3/4 cup plus 5 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon grated nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
5 cups hot chicken stock
1/3 cup dry red wine

Salt and pepper birds inside and out. Set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat. Mix 3/4 cup flour with remaining dry ingredients, and dredge quail. Shake off excess. Place quail in skillet and fry evenly. Cook for 20 minutes, until quail are golden brown with darker flecks. Remove to a warm plate. Discard oil.

In a large Dutch oven, melt the remaining 8 tablespoons butter over medium heat. Add vegetables. Sauté for 5 minutes, until vegetables are wilted. Sprinkle remaining 5 tablespoons flour over all and cook about 15 minutes, until flour turns reddish brown, turning and stirring all the while. Do not let flour burn.

When flour is dark, gradually whisk in hot stock until smooth. Add wine and simmer over low heat for 5 minutes. Add quail and cover. Cook over very low heat for 1 1/2 – 2 hours, until birds are tender, but not yet falling apart. Add more liquid if necessary.

Note: This recipe also works well for smothered chicken, dove, or ducks.

Nutritional Facts:

Serves: 5
Total Calories: 396
Calories from Fat: 306

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Smothered Doves and Mushrooms
Smothered Quail
Grilled Duck Breasts
Mississippi Delta Duck
Turtle Sauce Piquant
Alligator Creole
Ro-Tel Roast
Venison Pepper Steak
Chunky Venison Chili with Dumplings