Pan-Fried Quail, Country Milk Gravy, Buttermilk Mashed Potat

Recipe Ingredients

8		Boneless whole quail - (4 oz ea) - rinsed, patted dry
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Dry Sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Vegetable oi
3 cups	187g / 6.6oz	All-purpose flour
3 tablespoons	45ml	Essence
		= (see Bayou Blast recipe)
1/3 cup	20g / 0.7oz	Chopped yellow onions
1 3/4 cups	414ml	Whole milk
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped parsley
		Buttermilk Mashed Potatoes - (see recipe)
1 lb	454g / 16oz	Asparagus - cleaned, steamed

Recipe Instructions

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

Heat 1 tablespoon of the oil to 325 degrees in a large cast-iron skillet or deep saute pan over medium-high heat.

In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.

Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.

To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat.

To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E79) - from the TV FOOD NETWORK

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