A Note from Miss Kay■ Makes 4 to 8 servings
Quail
2 cups buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
8 semi-boneless quail (4 to 5 ounces each)
1 cup all-purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
2 teaspoons Cajun seasoning blend
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
3 tablespoons vegetable oil
Gravy
3 tablespoons reserved seasoned flour from quail
21/2 cups chicken broth, warmed
1/2 cup half-and-half, warmed
Kosher salt and black pepper
1. For the quail: Pour the buttermilk, Worcestershire sauce, and hot sauce into a large zip-top freezer bag. Add the quail, squeeze out excess air, close the bag tightly, and refrigerate for 2 hours. Turn the bag over once in a while to make sure the quail is covered evenly.
2. In a shallow bowl, whisk together the flour, onion powder, garlic powder, paprika, Cajun seasoning, salt, and pepper.
3. Working with one quail at a time, remove from the buttermilk and let excess drip off. Lightly and evenly coat the quail in the flour mixture. Set aside in a single layer until all the quail are coated. Set aside 3 tablespoons of the flour mixture to use in the gravy (discard the rest).
4. In a large cast-iron skillet, melt the butter and oil over medium-high heat. Working in batches of 2 or 3 quail at a time, place them in the hot oil. Fry undisturbed until well browned on the bottom, 4 to 6 minutes. Turn with tongs and brown the other side, 4 to 6 minutes more. Adjust the heat if the coating darkens too quickly. When done, an instant-read thermometer inserted into thickest part of the meat without touching bone should register 165°F. Transfer the cooked quail to a large plate and tent loosely with foil to keep warm.
5. For the gravy: Pour off all but 3 tablespoons fat from the skillet, taking care not to dislodge any browned bits on the bottom of the skillet. Sprinkle the 3 tablespoons reserved seasoned flour into the skillet and whisk until smooth. Cook, whisking constantly, for 2 minutes. Whisk in the warm broth. Cook, stirring constantly with a spatula, until the gravy thickens and comes just to a boil, about 5 minutes. Stir in the half-and-half and heat through. Check the seasoning and add salt and pepper as needed.
6. Serve the warm quail with the hot gravy.
A Note from Miss Kay
It might sound strange to you, but quail can be bought at many grocery stores. So if you’re up for something a little different, I think you’ll like this recipe.