QUAIL IN MUSHROOM GRAVY
From spinach1948 15 years ago
- 40 minutes to make
- Serves 6
Quail is a game bird simular to the Cornish Hen. A small bird. It is in abundant in the Southern Plantation areas. I modified the recipe to a low fat and lower sodium. The original was posted by Jean Williams in the magazine Taste of Home Dec/Jan of 1995
Ingredients
- Ingredients: shopping list
- ¾ cup all-purpose flour, divided shopping list
- 1 tsp. Low sodium salt shopping list
- ½ tsp. pepper shopping list
- 6 quail ( 1/3 to ½ pound each shopping list
- ½ cup margarine or butter shopping list
- ½ pounds fresh mushrooms, sliced shopping list
- 2 cups reduced-sodium chicken broth shopping list
- 2 tsp. Minced fresh thyme or ¾ tsp. Dried thyme shopping list
- Hot cooked egg noodles, optional shopping list
How to make it
- Preheat oven at 350.
- Combine ½ cup flour, salt and pepper; coat each quail. Melt margarine in a skillet; brown the quail. Transfer to an un-greased 2 ½ quart baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over quail. Cover and bake at 350 for 40 – 45 minutes or until tender juices run clear. Serve over noodles if desired.
- NOTE:
- I have modified this recipe by reducing the Fat, Sodium, Cholesterol, Carbohydrate
- Serving size: 1 Quail each
- Calories per serving: 230, Fat: 14g, Cholesterol: 46mg and Carbohydrate: 10g, Sodium: 460mg
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The Rating
Reviewed by 5 people-
Sound good
goodeat
in Benton loved it
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luv Quail and this is superb thanks high5
momo_55grandma
in Mountianview loved it
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Oh yes, saved, flagged and soon to be eaten. very high 5...just love it!
Added it to hUNTERS AND gATHERERS
victoriaregina
in USA loved it
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