How To make Georgia Quail In Gravy
8 Quail
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter or margarine
1 Bouillon cube, beef/chicken
1 c Water, boiling
2 tb All-purpose flour
2 tb Water
Sprinkle quail with salt and pepper. Brown quail on both sides in butter in a large skillet over medium heat. Dissolve bouillon cube in boiling water; add to skillet. Cover, reduce heat and simmer for 40 minutes or until tender. Remove quail from skillet and set aside. Measure pan drippings; add water, if necessary to measure one cup. Combine flour and 2 Tbsp water; gradually add pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Return quail to skillet; heat thoroughly. Remove quail to a serving platter, and serve with gravy. (Hugg`s Note:Immoral to not have biscuits with gravy). Works with snipe, doves, teal breasts, rails or rabbit.
How To make Georgia Quail In Gravy's Videos
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Deep Fried Quail | Cúc Chiên
Super Easy Recipe
Ingredients:
2 packages of whole quail
1/2 of big white or yellow onion
1/2 head of garlic
12 table spoon of oyster sauce
6 table spoon of hoisin sauce
2 table spoon of sugar
1/2 table spoon of ground pepper
1/2 cup of cold water
cooking oil
EP 46:QUAIL RECIPE //How to cook Spicy Quail Curry//KONG DING'S COOKERY TV//Feat.MaybirdBax's Recipe
Today's episode features a very interesting recipe, Spicy Quail Curry, which is a MAYBIRDBAX'S original!So join us Guys as we do the detailed preparation of her recipe!
The RECIPE/Ingredients:
- 4 med.quails , 1kg.
- 1 lit. coconut milk
- 2 bellpeppers
- 2 lemon grass stalks
- 2 med. carrots
- 2 med. potatoes
- at least 5 cloves garlic
- 1 med. red onion
- 1 tbsp. chilli powder/flakes
- 3 pcs. star anise
- tsp. cinnamon powder
- enough cooking oil
- salt and pepper to taste
- ginger roots , enoughñ
- 2 tbsp, curry powder
- 3 tbsp.TENDER LOVING CARE
#KONGDINGSCOOKERYTV
#MaybirdBax
#spicyquailcurry
बटेर (Quail) मसाला
बटेर (Quail) मसाला
Preparation and marination time: 2 hours 30 minutes
Cooking time: 45 minutes
Servings: Three
Ingredients:
For 1st Marination:
Bater(Quail)- 6 nos.
Lemon juice- 2 tsp
Salt- 1/2 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
For 2nd Marination:
Hung Curd- 2 Tbsp
Zeera (Cumin)powder- 1 tsp
Salt- 1/2 tsp
Dhaniya (Coriander)powder- 1 tsp
Kashmiri Chilli powder- 1 tsp
Garam Masala powder- 1 tsp
Cooking Oil- 2 tsp.
For Masala/Gravy:
Onion- 3 medium sized
Garlic - 4-5 cloves
Tomato- 2 medium
Ginger- 1 and 1/2 or 1 tsp paste
Green chillies- 3
Cooking oil- 4 tsp
Zeera (Cumin seeds)- 1 tsp
Whole garam masala- ( Bay leaves- 2 Cinnamon stick- 1Black Cardamom- 2 , cloves- 5-6)
Dhaniya(coriander) powder- 2 tsp
red chilli powder- 1 tsp
kasoori methi- 1 1/2 tsp
salt- 1 tsp
garam masala- 1 tsp
For Garnishing:
Coriander leaves
Method:
Clean, wash and pat dry the whole baters.
Marination.
1.Fork the baters on the breast and leg portion. Apply all the ingredients of the 1st marination onto the baters. Mix thoroughly, cover and set aside for 30 minutes.
2. In a bowl, mix all the ingredients of the 2nd marination and the marinated baters.
3.Cover and set aside for a minimum of 2 hours.
Preparing the masala for gravy:
1. In a mixie make a paste of onion and garlic.
2. Make a paste /puree of tomato, ginger and green chillies.
Making Gravy and roasting the Baters
For better time management cooking the gravy can be taken up after the baters have marinated for about 1 hour 45 minutes.
1. In a pan heat 4 tsp of oil.
2. Add zeera and whole garam masala. As it crackles, add onion garlic paste , and cover and cook on low flame for 5-6 minutes.
3. Add coriander powder and the tomato puree. Stir and cover and let it cook on low flame for 10 minutes.
4. Till the masala is being cooked, Preheat the oven to 220 deg C.
5. In an oven proof bowl put the baters. Wrap it with the marinated masala and keep it in the oven. Set the oven for 20 minutes.
6. Uncover the pan of masala. The oil must have seperated. Add and salt, kasoori methi, red chilli powder and garam masala.
7. Stir for a minute, add a little water and cover on a low flame for 2 minutes.
8. Once the baters are roasted, add them to the masala, stir, and cook covered on low flow for further 5 minutes.
9. Flip the baters and cook covered for another 5 minutes on low flame.
10. Add a glass of water for a thick gravy. ( It can be adjusted as per your requirement of thickness of gravy.). Stir and cover till it boils.
11. Once it boils, lower the flame and cook covered for 10 minutes.
12. Flip the baters, switch off the flame and cover. Let it rest for 5 minutes.
13. Garnish with coriander leaves.
Serve hot with Naan/roti/paratha or rice.
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How to deep fry quail
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easy karahi quail / bater
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