Grandma's Quail

Grandma's Quail

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
Jen Lee
Recipe by  Jen Lee

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

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Ingredients

Adjust Servings

Original recipe yields 8 quail

Directions

  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.

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Reviews (5)

Rate This Recipe
ENSeeber
15

ENSeeber

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
11

Dollfayce

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

MRSH

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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