Doug's Recipes


Southern Fried Quail | Beef Skillet Supper | BANANA DELIGHT | Turkey Stir-Fry | New Page Title | Cashew Chicken | Venison Cheeseburger Pie | Moist Grouse With Rice | PHEASANT SUPREME | SQUIRREL JUMBALAYA | Homemade Egg Noodles And Venison | SPORTSMAN'S SUPPER | BLACK FOREST ROAST | Special Bergers | INCREDIBLE ELK CHOPS | Dirt | Beef Tips | Lemon Lush | Peanut Butter Pie | PEACH OATMEAL CRISP | POTATO & HAM CASSEROLE | BREAST OF CHICKEN AND BLACK WALNUT SAUCE | BISCOTTI | SMOTHERED VENISON STEAK | SWEET TATER CASSEROLE | WILD ELK ROAST | Fried Wild Rabbit | LEMON JELLO CAKE | DORI'S CHOPS FOR FOUR | BARBECUED ELK | Joe's Barbecued Deer | Favorite Links | Contact Me
Southern Fried Quail

10 quail
1/2 t. thyme
1/2 t. rosemary
1 t. marjoram
1/2 t. salt & pepper
2 T. parsley flakes
2 c. flour
1 1/2 c. milk
1/4 c. cooking oil
2 eggs, beaten

Dress and clean quail. Soak in water and spices for 6 hrs. Remove and drain. Dip in egg and dredge through seasoned flour until thoroughly coated. Fry in med/hot oil until birds are a crisp golden brown. Serve with hot biscuits and gravy made from quail drippings.

Seasoned flour: Mix rosemary, marjoram, salt & pepper and parsley flakes into flour.

Gravy: Pour off all but 4 T. of drippings; add 4 T. flour and cook on medium hear until paste is golden brown. Add milk and stir constantly until gravy is thickened to your liking.