Georgia Quail in Gravy
Indulge in Southern comfort with this rich and flavorful Georgia Quail in Gravy recipe, a true showcase of rustic elegance. Tender, pan-seared quail are simmered to perfection in a velvety, homemade gravy crafted with caramelized onions, a touch of cream, and warming spices like garlic and paprika. This dish highlights the delicate texture and taste of quail while embracing the soul-soothing essence of Southern-style cooking. Perfect for a family dinner or when you’re looking to impress, this recipe pairs beautifully with creamy mashed potatoes, buttered rice, or a slice of golden skillet cornbread. Quick to prepare but abundant in flavor, Georgia Quail in Gravy is the ultimate comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 whole quail
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the quail dry with paper towels and set them aside.
In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika. Mix thoroughly.
Lightly dredge each quail in the seasoned flour, coating evenly, and shake off any excess.
In a large skillet, heat the butter and olive oil over medium heat until the butter has melted and the pan is hot.
Place the quail in the skillet, breast-side down. Cook for 4-5 minutes on each side until golden brown. Remove the quail from the skillet and set aside on a plate.
In the same skillet, add the diced onion and sauté for 3-4 minutes, stirring frequently, until softened and translucent.
Sprinkle 2 tablespoons of the leftover seasoned flour into the skillet with the onions. Stir and cook for 1-2 minutes to form a roux.
Slowly add the chicken broth to the skillet, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and let the gravy thicken, about 3-4 minutes.
Return the quail to the skillet, nestling them into the gravy. Reduce the heat to low and cover the skillet. Let the quail simmer in the gravy for 20 minutes, basting occasionally.
Once the quail are tender and fully cooked, sprinkle the chopped fresh parsley over the top.
Serve the Georgia Quail in Gravy hot, paired with creamy mashed potatoes, buttered rice, or skillet cornbread.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
