Craig Claiborne

Smothered Quail

Preparation info
  • Yield:

    3 to 6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 6 cleaned quail (about ¼ pound each)
  • Salt to taste, if desired
  • Freshly ground pepper to taste

Method

  • Preheat the oven to 325 degrees.
  • Sprinkle each quail inside and out with salt and pepper.
  • Heat the butter in a skillet, preferably of black iron, and when it is quite hot add the quail. Brown the birds on all sides, turning occasionally to brown