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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
6 dressed quail |
2/3 cup all-purpose flour |
3/4 teaspoon salt |
3/4 teaspoon ground black pepper |
1/2 teaspoon cajun seasoning |
1/8 teaspoon ground red pepper |
3/4 cup vegetable oil |
2 cups water |
Directions:
1. 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.
2. 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.
3. 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.
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