Quail Or Dove
Tender quail or dove cooked with a flavorful gravy, featuring crispy browned skin and savory herbs, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Remove all feathers and possible shot from the birds.
- Wash the birds and soak in salt water.
- Drain the birds thoroughly.
- In a paper bag, combine flour, salt, and pepper.
- Add the birds to the bag and shake until coated with the mixture.
- In an iron skillet, heat oil until hot.
- Ensure the oil partially covers the birds.
- Brown the birds on both sides until golden.
- Remove the cooked birds and pour off excess oil, reserving enough oil to brown flour for gravy.
- Add flour to the reserved oil and cook until browned.
- Pour in hot water gradually to make a thin gravy, stirring constantly.
- Place the browned birds in a roaster on a rack and pour the gravy over them.
- Cover and roast in an oven at 375°F (190°C) for one hour.
- Baste the birds at intervals during roasting.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a crispier texture, ensure the oil is sufficiently hot before adding the birds. You can substitute quail with chicken wings or thighs if preferred. Adding a touch of garlic powder or smoked paprika to the flour mixture can enhance the flavor. If you're short on time, you can skip soaking the birds in salt water, but it helps to tenderize the meat.
Serving Suggestions
Serve the roasted quail or dove with a side of roasted vegetables or a fresh salad for a balanced meal. They pair beautifully with a light white wine or a refreshing drink like Jennifer'S Wassail. Consider adding a grain like quinoa or wild rice to round out the dish, and enjoy with some crusty bread to soak up the gravy.
Storage & Reheating
Leftover cooked quail or dove can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, ensuring they don't dry out. For longer storage, you can freeze the cooked birds for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Or Dove contains roughly 887 calories, with 0g protein, 1g carbohydrates, and 100g fat.
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 or dove for this recipe?
Yes, you can use frozen birds. Make sure to thaw them completely in the refrigerator before cooking. This will help ensure even cooking and better flavor absorption during the marinating process.
What can I use if I don't have an iron skillet?
If you don't have an iron skillet, a non-stick or stainless-steel skillet will work as well. Just make sure to use enough oil to prevent sticking, and monitor the heat closely to avoid burning the flour when making the gravy.
How can I adjust the recipe for a larger group?
To adjust for more servings, simply scale up the number of birds and increase the flour and seasoning proportions accordingly. Ensure your roasting pan is large enough to accommodate the birds without overcrowding, which can affect cooking time and even browning.
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).