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