Country Fried Quail Recipe
pickled pepper grits, hoppin john, dill biscuit, beurre fondue
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Ingredients
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Country Fried Quail
Pickled Pepper Grits
Hoppin' John
Dill Biscuit
Beurre Fondue
Method
Country Fried Quail
- 1
Marinate the Quail
Soak the quail in buttermilk for at least 2 hours or overnight in the refrigerator.
- 2
Prepare the Coating
In a bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper.
- 3
Fry the Quail
Heat vegetable oil in a deep skillet to 350°F. Remove quail from buttermilk, coat in flour mixture, and fry until golden brown, about 4-5 minutes. Drain on paper towels.
Pickled Pepper Grits
- 4
- 5
Add Flavors
Stir in butter and pickled peppers. Mix well and keep warm.
Hoppin' John
- 6
Cook the Black-Eyed Peas
Rinse peas and combine with water in a pot. Bring to a boil, reduce heat, and simmer for 30 minutes.
- 7
- 8
Combine and Serve
Add cooked peas and rice to the sautéed mixture. Stir well and cook for another 20 minutes.
Dill Biscuit
- 9
Prepare the Dough
Preheat oven to 425°F. In a bowl, mix flour, baking powder, salt, and dill. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- 10
Bake the Biscuits
Drop spoonfuls of dough onto a baking sheet. Bake for 12-15 minutes until golden.
Beurre Fondue
- 11
Melt the Butter
In a small saucepan, melt the butter over low heat. Keep warm until serving.
