Directions:
- Sprinkle quail with 2 teaspoons salt and 1/2 teaspoon pepper. Dredge in 2 cups flour. Heat oil to 400°, and brown quail on both sides in a large skillet. Pour water over quail. Reduce heat; cover, and cook 10 minutes. Uncover, and simmer an additional 35 minutes. Remove quail to serving platter. Drain off drippings, reserving 6 tablespoons in skillet.
- Add remaining flour to reserved drippings; cook over low heat, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt and pepper. Serve gravy with quail.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.32 Kcal (747 kJ) | ||
| Calories from fat | 21.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Cholesterol | 153.15mg | 51% | |
| Sodium | 924.84mg | 39% | |
| Potassium | 162.84mg | 3% | |
| Total Carbs | 30.06g | 10% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 7.74g | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 98.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 110.4 Kcal (462 kJ) | ||
| Calories from fat | 13.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 4% | |
|---|---|---|---|
| Cholesterol | 94.81mg | 51% | |
| Sodium | 572.57mg | 39% | |
| Potassium | 100.81mg | 3% | |
| Total Carbs | 18.61g | 10% | |
| Sugars | 1.9g | 12% | |
| Dietary Fiber | 0.72g | 5% | |
| Protein | 4.79g | 15% | |
| Iron | 0.7mg | 6% | |
| Calcium | 60.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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