Quail and Gravy

SpotX Wild Foods Recipe from Jill Going
Prep:20 minutes Cook:50 minutes Difficulty:1

Ingrediants:

• 8 quail.
• ½ teaspoon salt.
• ¼ teaspoon black pepper.
• ¼ cup butter.
• 1 oxo cube.
• 1 cup water boiling.
• 2 tablespoons flour.
• 2 tablespoons water.

Directions:

• Position the bird breast side up on a cutting board.
• Insert a butcher knife, and cut along one side of the backbone.
• Place the blade on the other side of the backbone and cut again.
• Remove the backbone completely from the carcass.
• Press down on the bird to flatten it.
• Turn it over and trim away the rib bones.
• Sprinkle quail with salt and pepper.
• Brown on both sides in butter in a large frying pan over medium heat.
• Dissolve oxo cube in boiling water, add to frying pan.
• Cover, reduce heat and simmer for 40 minutes or until tender.
• Remove quail from frying pan and set aside.
• Combine flour and 2 tablespoons water, gradually add to pan drippings.
• Cook over low heat, stirring constantly, until thickened and bubbly.
• Transfer to gravy jug.
• Return quail to frying pan, heat thoroughly.
• Remove quail to a serving platter, and serve with gravy.