901. BACON-FRIED QUAIL with ONION GRAVY

yields 15 servings


30 quail, cleaned
salt
pepper
all-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside. Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan. Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt.


courtesy of: The Virginia Waterfowlers' Association, P.O.Box 26002, Richmond, Virginia 23260