South Texas Style Quail
South Texas Style Quail features tender game birds dusted with seasoned flour, browned to perfection, then simmered in creamy gravy—rich, flavorful, and perfect for special occasions or hearty family dinners.
Ingredients
Instructions
- Dust the quail with salt, pepper, and flour.
- Place the quail in a skillet of hot deep fat; cover and brown on both sides, turning only once.
- Pour off the grease and add the light cream.
- Cook over low heat until the quail are tender.
- Thicken the gravy before serving.
- Serve with hot biscuits.
Tips & Substitutions
Ensure the quail are patted dry before dusting with salt, pepper, and flour for a better crust. If you don't have light cream, a mixture of milk and a bit of butter can work as a substitute. For added flavor, consider marinating the quail in buttermilk before cooking. This step helps tenderize the meat and enhance the dish, reminiscent of Southern-style cooking.
Serving Suggestions
Serve the quail with hot biscuits, which are perfect for soaking up the creamy gravy. A side of sautéed greens or coleslaw adds a fresh crunch, while roasted potatoes make for a hearty meal. For a twist, consider pairing with the flavors of Company Sausage Gravy(Low-Fat) for an inviting brunch spread.
Storage & Reheating
Leftover quail can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a skillet over low heat with a splash of cream or broth to keep the meat moist. Cover to retain steam, reheating until just warmed through to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of South Texas Style Quail contains roughly 267 calories, with 26g protein, 14g carbohydrates, and 11g fat. It is an excellent source of protein (52% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 576mg per serving (25% 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 other types of birds for this recipe?
Yes, you can substitute quail with other small game birds like pheasant or partridge. Adjust cooking times as needed, as larger birds may require longer cooking to ensure tenderness and proper flavor absorption.
What is the best way to tell when the quail is done cooking?
The quail is done when the internal temperature reaches 165°F (75°C). Additionally, the meat should be tender and juices should run clear when pierced. Avoid overcooking to prevent dryness.
Can I prepare this dish ahead of time?
While it's best served fresh, you can prep the quail by seasoning and flouring them in advance. Cook them just before serving for the best texture and flavor. If needed, you can also prepare the gravy in advance and reheat it before serving.
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).