A mess of greens is the thing to serve with this golden fried covey and gravy.
Recipe information
Yield
serves 4
Ingredients
8
1
1
1
1
3
1
2
1
3
1
1
3
2
1
Need to make a substitution?
Preparation
Step 1
In a large bowl, toss the quail with the Worcestershire sauce, sherry, salt, and pepper.
Step 2
In a shallow bowl, combine the flour and poultry seasoning. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve the extra flour.
Step 3
Heat the oil in a large skillet. Fry the quail in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove from the pan and drain on paper towels.
Step 4
Reserve 1 tablespoon fat in the pan with the browned bits. (If the drippings are too dark, wipe out the pan and add 1 tablespoon vegetable oil instead.) Add the mushrooms, shallots, and garlic and cook over medium-high heat until soft, about 4 minutes. Add 1 1/2 tablespoons of the reserved flour and cook, stirring, for 2 minutes. Pour in the milk and broth and cook, stirring constantly, until thickened, 5 to 6 minutes. Add the parsley and thyme and cook for 1 minute. Remove from the heat. Place the quail on a platter and spoon the gravy on top.