My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.

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Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
total:
1 hr 25 mins
Servings:
4
Yield:
8 quail
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.

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  • 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

779 calories; protein 54.2g 109% DV; carbohydrates 25.3g 8% DV; fat 49.9g 77% DV; cholesterol 206.4mg 69% DV; sodium 248mg 10% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2013
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
04/25/2008
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. Read More
(17)
9 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
04/25/2008
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. Read More
(17)
Rating: 3 stars
07/21/2008
I found this recipe to be just "okay." It was easy to follow and tasted alright but my husband said it was awesome.:-) Read More
(13)
Rating: 4 stars
02/06/2013
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. Read More
(5)
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Rating: 4 stars
01/05/2013
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! Read More
(1)
Rating: 1 stars
12/03/2013
Yeah it should go for 30-40 mins not an hour an hour made it dry. It's like chicken it dries out quickly Read More
Rating: 4 stars
09/23/2018
Added Adobo. LOved the sour cream on it! Will make it again Read More
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