To these seasoned, buttery croutons, a seedy multigrain bread adds a fresh, nutty depth. On a cold, fresh salad, they are delicious when served warm.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 8 quail |
Ingredients
- 8 quail
- garlic powder to taste
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- ¼ cup shortening
- ¼ cup water
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts
| Calories | 779 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 206 mg |
| Dietary Fiber | 1 g |
| Protein | 54 g |
| Saturated Fat | 16 g |
| Sodium | 248 mg |
| Sugars | 0 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
Added Adobo. LOved the sour cream on it! Will make it again
Yeah it should go for 30-40 mins not an hour an hour made it dry. It’s like chicken it dries out quickly
I was happy to find a simple recipe to get the quail to the oven fast after my husband cleaned them. I added ground mustard and parsley just because I had them. Turned out good and smelled so good my son didn’t wait for them to find a plate before he pulled a leg off. Sour cream didn’t melt but no one seemed to care. Will be making again for a church function soon.
I used poultry seasoning and fresh garlic. The box the quails came in said to cook only 20 minutes at 400 degrees so I did that and it came out perfect. Instead of water I poured some pinot grigio in the caserole dish before cooking. The sour cream needs to be heated before putting on, maybe cooked on the defrost setting in the microwave, because it made the quail cold. But otherwise the sour cream is the perfect compliment to the flavor of the quail meat!
I found this recipe to be just “okay.” It was easy to follow and tasted alright, but my husband said it was awesome. 🙂
One hour seemed too long to cook. The sour cream did not “melt” as the directions implied it would. Taste was okay. Will not make again.