Quail And Gravy
Juicy marinated quail fried to perfection, served with a rich onion gravy, ideal for intimate dinners or special occasions with comforting flavors.
Ingredients
Instructions
- Marinate the quail overnight in Zesty Italian dressing.
- Bread the quail and fry in Puritan oil until golden brown.
- Sauté minced onions in oil until translucent.
- Add Lipton onion soup mix to the onions and stir.
- Gradually stir in 3/4 cup flour and 1 quart hot water, stirring constantly to make a smooth gravy.
- Season with salt and pepper to taste.
- Serve with grits, rice, or mashed potatoes.
Tips & Substitutions
For optimal flavor, marinate the quail in Zesty Italian dressing for at least 12 hours. If you're out of Lipton onion soup, you can substitute with a homemade mix of dried onion flakes, beef bouillon, and spices. To ensure even cooking, fry the quail in small batches to maintain oil temperature. If you prefer a thicker gravy, add an extra tablespoon of flour gradually.
Serving Suggestions
This dish pairs beautifully with grits, rice, or mashed potatoes, allowing the rich gravy to soak in. For a complete meal, serve alongside steamed vegetables or a fresh salad. You can also explore other flavors by pairing with a tangy Lemon Tartar Sauce for a zesty contrast.
Storage & Reheating
Store any leftover quail and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the quail in a skillet over low heat, adding a splash of water or broth to the gravy to maintain consistency. Avoid microwaving as it can make the quail tough.
Nutrition & Diet Analysis (per serving)
Each serving of Quail And Gravy contains roughly 967 calories, with 18g protein, 134g carbohydrates, and 41g fat. It is an excellent source of protein (37% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2502mg per serving (109% 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 chicken instead of quail for this recipe?
Yes, you can substitute chicken for quail. Depending on the size, adjust cooking times; chicken usually takes longer. Ensure the internal temperature reaches 165°F for safety. The flavor will differ slightly but will still be delicious.
What can I do if I don't have grits or rice?
If you don't have grits or rice, consider serving the quail with crusty bread or polenta. Both options can soak up the gravy beautifully, making for a hearty meal. You could also try a side of roasted vegetables for added texture.
Is there a way to make this dish healthier?
To make this dish healthier, consider baking the quail instead of frying, which reduces the oil intake. Additionally, you could use whole wheat flour for the gravy and incorporate more vegetables into the side dishes for added nutrients.
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).