For a richer flavor, substitute lard for shortening. Be careful not to overcrowd the pan when browning the quail, as this will lower the temperature of the shortening and result in steaming rather than browning. If you don't have sour cream, full-fat Greek yogurt can be used as a substitute. For a slightly different flavor, try adding a squeeze of lemon juice to the sour cream before spooning it over the quail. Pheasant can be substituted for quail, but cooking times may vary. Check the internal temperature of the pheasant to ensure it is fully cooked.
Grandma's Quail
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PREP TIME10 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS28
Delicate quail, pan-fried to golden perfection and then baked to tender succulence, finished with a tangy sour cream. A simple yet elegant dish perfect for any occasion, offering a delightful taste of rustic charm.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol206 mg
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Fiber1 g
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Protein54 g
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Saturated Fat16 g
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Sodium248 mg
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Sugar0 g
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Fat50 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Place a large, heavy-bottomed skillet over medium-high heat. Add the shortening and allow it to melt and get hot. (5 minutes)
02
StepSeason the quail generously with garlic powder, salt, and freshly ground black pepper. Place the flour in a shallow dish and dredge each quail thoroughly, ensuring it's evenly coated. (5 minutes)
03
StepWorking in batches to avoid overcrowding the pan, brown the quail on all sides in the hot shortening, creating a beautiful golden crust. (10-12 minutes)
04
StepTransfer the browned quail to a large roasting pan or casserole dish. Pour the cold water over the quail, then cover the dish tightly with aluminum foil. (2 minutes)
05
StepBake in the preheated oven for 1 hour, or until an internal temperature of 165 degrees F (75 degrees C) is reached when measured in the thickest part of the thigh. (60 minutes)
06
StepRemove the foil and spoon the sour cream evenly over the quail. Return the dish to the oven, uncovered, and allow the sour cream to melt and lightly glaze the quail. (5 minutes)
07
StepServe immediately, ensuring the quail are piping hot.
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Bianka Abernathy
May 24, 2025I used lard instead of shortening and it was incredible! So much flavor.
Octavia Rodriguez
May 17, 2025My grandmother used to make this! Thanks for bringing back the memories.
Nicole Stanton
May 12, 2025This recipe is amazing! The quail were so tender and flavorful.
Mariana Heathcote
Apr 30, 2025Easy to follow and delicious. I will definitely be making this again.
Miles Reichel
Apr 21, 2025I substituted Cornish hens and it worked perfectly. A great recipe for a cozy night in.
Magnolia Trantow
Apr 16, 2025The browning step really makes a difference. Don't rush it!
Michael Boyer
Mar 12, 2025I added some thyme and rosemary from my garden, it gave the dish a wonderful aroma.
Irving Morissette
Mar 6, 2025The sour cream sauce is the perfect finishing touch. My family loved it!