Roasted Quail & Gravy


4 quail, dressed
Season salt
Cracked black pepper
1 c. water
4 bacon strips
Pepper
1 cup cream
˝ cup chicken broth
2 tbsp. flour

Pin bacon strip over breast of each quail. Rub each bird inside and out with season salt and pepper. Place in roasting pan with water. Roast in 450 degree oven for 30 minutes, baste every 5 minutes. When quail and pan juices are nicely browned remove from oven reserving juices. Add pan juices to sauté pan on stovetop at medium temperature. Mix flour and stock and whisk to remove lumps. Add cream, then slowly add flour and broth mixture. Let cream bubble in pan until desired thickness. Serve with gravy poured over quail.






| Chicken Pate | Summer Squash Soup | Pickled Pea Salad | Mac N' Ham | Roasted Quail with Gravy | Watergate Salad |
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