Directions:
- Split quail lengthwise to, but not through, breast bone; spread quail open, and pat dry. Combine flour and next 4 ingredients; dredge quail in flour mixture, reserving flour mixture.
- Pour oil into a 12 cast-iron skillet. Fry quail in 2 batches in hot oil over medium heat 3 to 4 minutes or until browned. Remove quail, and set aside. Reserve 1/4 cup drippings in skillet.
- Add reserved flour mixture to drippings. Cook, stirring constantly, 4 minutes or until flour is browned. Slowly add water, stirring constantly. Return quail to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until quail is tender and gravy is thickened. Serve quail with gravy over wild rice blend, dirty rice, or mashed potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902 Kcal (3776 kJ) | ||
| Calories from fat | 766.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.16g | 131% | |
|---|---|---|---|
| Cholesterol | 227.88mg | 76% | |
| Sodium | 915.88mg | 38% | |
| Potassium | 92.51mg | 2% | |
| Total Carbs | 32.39g | 11% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 230.73 Kcal (966 kJ) | ||
| Calories from fat | 196.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 131% | |
|---|---|---|---|
| Cholesterol | 58.29mg | 76% | |
| Sodium | 234.28mg | 38% | |
| Potassium | 23.66mg | 2% | |
| Total Carbs | 8.28g | 11% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 1.99g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 9% | |
| Calcium | 13.2mg | 5% | |
* 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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