Grandma's Quail

Grandma's Quail

5
Jen Lee 0

"My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail."

Ingredients 1 h 25 m {{adjustedServings}} servings 779 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 779 kcal
  • 39%
  • Fat:
  • 49.9 g
  • 77%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
  2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
  3. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
  4. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 5

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Chris Beth S
4/25/2008

One hour seemed too long to cook. The sour cream did not "melt" as the directions implied it would. Taste was okay. Will not make again.

Dollfayce
7/21/2008

I found this recipe to be just "okay." It was easy to follow and tasted alright, but my husband said it was awesome. :-)

MRSH
2/6/2013

I was happy to find a simple recipe to get the quail to the oven fast after my husband cleaned them. I added ground mustard and parsley just because I had them. Turned out good and smelled so good my son didn't wait for them to find a plate before he pulled a leg off. Sour cream didn't melt but no one seemed to care. Will be making again for a church function soon.