Smothered Quail
Smothered quail features tender, browned poultry simmered in a creamy onion gravy, offering rich flavors perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Split the quail in halves lengthwise and brown in a skillet in 1/4 cup butter.
- Season with salt and pepper.
- Top with chopped onions and add light cream.
- Cover and simmer for about 30 minutes.
- Remove quail to a warm platter.
- Blend 2 tablespoons cold water into cornstarch.
- Add to pan drippings and simmer while stirring until thick and bubbly.
- Pour gravy over the quail and serve.
Tips & Substitutions
For even more flavor, consider marinating the quail in your favorite herbs or spices for a few hours before cooking. If you don't have light cream, you can substitute with half-and-half or even a mixture of milk and a bit of melted butter. Adjust the amount of salt and pepper according to your taste preferences. Ensure the quail is cooked to an internal temperature of 165°F for safe consumption.
Serving Suggestions
Serve the smothered quail over a bed of fluffy rice or creamy mashed potatoes to soak up the delicious gravy. Pair with sautéed green beans or a fresh salad for a balanced meal. This dish also pairs beautifully with Sweet Potatoes And Pineapple for a delightful contrast of flavors.
Storage & Reheating
Store any leftover smothered quail in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a skillet over low heat, adding a splash of water or broth to keep it moist. Cover and heat gently until warmed through, taking care not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Smothered Quail contains roughly 484 calories, with 1g protein, 47g carbohydrates, and 32g fat. Note that it is relatively high in sodium, at 1762mg per serving (77% 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, but make sure to properly thaw them in the refrigerator beforehand. This will ensure even cooking and prevent excess moisture from affecting the dish. It’s best to plan ahead and give them enough time to thaw fully.
What can I use instead of butter?
If you're looking for a butter substitute, you can use olive oil or a plant-based margarine. Keep in mind that the flavor profile may change slightly, but these alternatives will still provide the necessary fat for browning the quail.
How can I ensure my quail is tender and juicy?
To ensure tender and juicy quail, avoid overcooking them. Browning them quickly at a high temperature before simmering helps lock in moisture. Additionally, keeping the dish covered while simmering helps retain steam and tenderness.
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).