Name: Memphis Quail and Vegetable Stew
Yield: Makes 6 servings
Cuisine: American
Ingredients: Salt and freshly ground black pepper to taste; ½ teaspoon dried thyme, crumbled; 2 large potatoes, peeled and cut into small cubes; 2 cups fresh or frozen corn kernels; 3 ripe tomatoes, chopped; 1 carrot, scraped and finely chopped; 2 large onions, finely chopped; 2 tablespoons vegetable oil; 2 cups all-purpose flour; 3 quarts water; 8 quail, dressed; Cayenne pepper to taste; 1 bay leaf; 2 cups fresh or frozen lima beans; 4 slices bacon, cut into bits

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

When I was growing up in North Carolina, going quail hunting on Saturday mornings was almost a rite of passage, and a certain guarantee of roasted or fried birds or a rich stew that same evening. Of course, in some areas of the South, quail are generally called bobwhites (a name supposedly derived from the sound the birds make), while in others the term is partridge, despite the fact that America has no true partridge like that found in Europe. About the only person I know who