Quail with Shallot Gravy

1. 1

   In a large bowl, toss the quail with the Worcestershire sauce, sherry, salt, and pepper.

2. 2

   In a shallow bowl, combine the flour and poultry seasoning.

3. 3

   One at a time, dredge the quail in the flour, shaking to remove any excess.

4. 4

   Reserve the extra flour.

5. 5

   Heat the oil in a large skillet.

6. 6

   Fry the quail in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side.

7. 7

   Remove from the pan and drain on paper towels.

8. 8

   Reserve 1 tablespoon fat in the pan with the browned bits.

9. 9

   (If the drippings are too dark, wipe out the pan and add 1 tablespoon vegetable oil instead.)

10. 10

    Add the mushrooms, shallots, and garlic and cook over medium-high heat until soft, about 4 minutes.

11. 11

    Add 1 1/2 tablespoons of the reserved flour and cook, stirring, for 2 minutes.

12. 12

    Pour in the milk and broth and cook, stirring constantly, until thickened, 5 to 6 minutes.

13. 13

    Add the parsley and thyme and cook for 1 minute.

14. 14

    Remove from the heat.

15. 15

    Place the quail on a platter and spoon the gravy on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.