Grandpa’s Quail

My grandfather cooked Quail with this way after hunts, when we were teenagers many quail seasons we had this dinner. We also cooked Dove and Grouse the same way. Of course, adjusting ingredients and adjusting cook time based on size, we had some big Grouse.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 dressed quail
  • 1 tbsp garlic powder ideal, heavy garlic to tasks
  • 1 salt & pepper to taste
  • 1 ¼ cup all-purpose flour
  • 3/8 cup bacon grease
  • 3/8 cup water
  • 1/2 cup sour cream

Equipment

  • large heavy-bottomed iron skillet
  • shallow bowl
  • large casserole dish

Method
 

  1. Preheat oven to 350 degrees F, He heated the shortening in a large heavy-bottomed iron skillet over medium-high heat.
  2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow bowl and rolled the quail in the flour.
  3. In batches of (4) four, he rolled the quail on all sides in the preheated bacon grease until it had a crispy look.
  4. He then cooked the other 4 and dropped them into a large casserole dish; pour the water over the quail and cover with aluminum foil.
  5. Coated with some rosemary and some Cajun season, then bake in the preheated oven for 50 minutes to an hour. He would then put homemade sour cream over the quails, melted it down at we were ready to eat.

Notes

It went pretty good with baked beans and greens.