Texas Panhandle Quail
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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Tender quail, expertly browned in rich butter, takes center stage in this elegant dish that’s perfect for special occasions or a cozy gathering with friends. Infused with a luxurious blend of white wine, fragrant herbs, and a splash of cognac, each bite delivers a savory depth that is both comforting and sophisticated. Serve it alongside creamy mashed potatoes or a fresh garden salad, and you’ll have a meal that will impress even the most discerning palates.
Ingredients
Ingredients
- 1 Cup All-Purpose Flour
- 2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1 Tsp Lemon Pepper
- 1 Tsp Paprika
- 6 - Quail
- 1/2 Cup Butter
- 1 Cup Dry White Wine
- 1 Tbsp Parsley - Minced
- 1 Tbsp Fines Herbes
- 1 Tsp Dill Weed
- 1/4 Tsp Curry Powder
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 2 Tbsp Cognac
- 1 Cup Sour Cream
Directions
Directions
- Combine the first 5 ingredients and coat the quail with flour mixture.
- Brown in butter in skillet.
- Combine wine, parsley, fines herbes, dillweed, curry, salt and pepper.
- Pour over browned quail.
- Cover; simmer for 20 to 25 minutes, spooning sauce over quail occasionally.
- Do not overcook.
- Remove quail and keep warm.
- Stir in cognac and sour cream.
- Blend and heat through.
More wine may be added if sauce cooks down too much.
Pour part of the sauce over quail and serve remaining in gravy boat.
Nutrition
Per serving · 4 servingsCalories
550
Fat
42 g
Saturated fat
24 g
Carbohydrates
30 g
Sugar
2 g
Fiber
1 g
Protein
18 g
Sodium
800 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup All-Purpose Flour
- 2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1 Tsp Lemon Pepper
- 1 Tsp Paprika
- 6 - Quail
- 1/2 Cup Butter
- 1 Cup Dry White Wine
- 1 Tbsp Parsley - Minced
- 1 Tbsp Fines Herbes
- 1 Tsp Dill Weed
- 1/4 Tsp Curry Powder
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 2 Tbsp Cognac
- 1 Cup Sour Cream
