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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Ingredients:
8 quail |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter or 1/4 cup margarine |
1 bouillon cube, beef/chicken |
1 cup water, boiling |
2 tablespoons all-purpose flour |
2 tablespoons water |
Directions:
1. Sprinkle quail with salt and pepper.
2. Brown quail on both sides in butter in a large skillet over medium heat.
3. Dissolve bouillon cube in boiling water; add to skillet.
4. Cover, reduce heat and simmer for 40 minutes or until tender.
5. Remove quail from skillet and set aside.
6. Measure pan drippings; add water, if necessary to measure one cup.
7. Combine flour and 2 Tbsp water; gradually add pan drippings.
8. Cook over low heat, stirring constantly, until thickened and bubbly.
9. Return quail to skillet; heat thoroughly.
10. Remove quail to a serving platter, and serve with gravy.
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