Dixlelaand Quail

Filed in Gather Food Essential by on April 5, 2011 0 Comments

Dixlelaand Quail
Categories: Game, Dixie, Southern, Main dish
Yield: 4 servings

8 ea Quail plucked & dressed
Garlic powder to taste
Salt & pepper to taste
1 c  All-purpose flour
1/4 c  Crisco
1/4 c  Water
1/2 c  Sour cream

Pre-heat your oven to 350 deg-F.
Heat your shortening in a large cast iron skillet over med-high heat.
Season your quail with garlic powder, salt & pepper to taste.
Place flour in a shallow dish then roll each quail in flour.
Brown quail on all sides in your pre-heated shortening while working in  batches.
Place your browned quail in a large roasting pan then pour in water over quail.
Cover with aluminum foil.
Bake in oven for 1 hr.
Spoon sour cream over quail then allow sour cream to melt before serving.
Serve with rice & cornvread.

ORIGIN: Enid Wolcott, Thomasville-GA, circa 1991

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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