Old Fashioned Fried Quail
Old Fashioned Fried Quail offers tender, flavorful meat coated in seasoned flour, simmered with mushrooms and cream for a rich, comforting dish perfect for special occasions or family dinners.
Ingredients
Instructions
- Split cleaned quail lengthwise; wash then dry.
- Mix flour, salt, and pepper; sprinkle over quail.
- Roll pieces of meat to coat.
- In a heavy skillet or electric frypan, melt margarine and brown meat.
- Add water; simmer for 20 minutes.
- Turn meat during cooking; do not allow to boil dry.
- If liquid level falls below 1/2 cup, add more water.
- Add mushrooms, parsley, bouillon, and cream; sprinkle with paprika.
- Cook over low heat for 30 minutes, or until tender.
- Turn meat during cooking time once or twice.
- Do not allow sauce to cook away.
- If necessary, add additional cream and water in equal portions.
Tips & Substitutions
For a crispier coating, consider double-dipping the quail in the flour mixture. If you prefer a healthier option, substitute margarine with olive oil. To enhance flavor, marinate the quail in a mixture of buttermilk and spices for a few hours before cooking. If you can't find quail, Cornish hen can be a great alternative in this recipe.
Serving Suggestions
Serve the fried quail over a bed of rice or alongside mashed potatoes for a hearty meal. It pairs beautifully with a fresh green salad or steamed vegetables for a balanced plate. For a comforting side, consider serving with Crock-Pot Potatoes And Ham, which complements the rich flavors of the quail.
Storage & Reheating
Store leftover quail in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave in short intervals, covering the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Fried Quail contains roughly 366 calories, with 32g protein, 43g carbohydrates, and 11g fat. It is an excellent source of vitamin A (85% of the Daily Value), protein (64% of the Daily Value), and vitamin C (64% of the Daily Value). Note that it is relatively high in sodium, at 601mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just ensure they are fully thawed and patted dry before seasoning and frying to achieve the best texture. This will help the coating adhere better and ensure even cooking.
What can I substitute for heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of butter as a lighter substitute for heavy cream. Alternatively, coconut cream can provide a dairy-free option while adding a unique flavor to the dish.
How do I know when the quail is cooked through?
The quail is cooked through when its internal temperature reaches 165°F (75°C). Use a meat thermometer to check, and the meat should be tender and no longer pink near the bone. Cooking times may vary based on the size of the quail.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).