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Oven Roasted Quail

Oven Roasted Quail

Oven Roasted Quail
Oven Roasted Quail
Oven Roasted Quail
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Oven Roasted Quail
Ingredients
  • 8 boneless quail, seasoned with salt, red/black pepper, garlic powder
  • ½ c. olive oil
  • ½ c. butter
  • 4 slices thick-sliced hickory smoked bacon, cut into pieces
  • Mini-peppers (2 of each color: red, yellow, orange, green)
  • 1 (16-oz.) container chopped onion mix
  • 1 (8-oz.) carton sliced mushrooms
  • 1 small can mushroom steak sauce
  • ¼ c. Steen Syrup
  • 2 T. tomato paste
  • 2 T. minced garlic
  • 1 qt. beef broth
  • 2 c. water
  • 1 bunch green onions, chopped
Instructions
  1. Preheat oven 325.
  2. In a medium Dutch oven, heat the oil and butter.
  3. Brown the quail on all sides. Remove from pot and place on plate.
  4. Brown the bacon until crispy. Drain off all excess oil.
  5. Return pot to heat and saute the onions and bell peppers until tender.
  6. Add the syrup, tomato paste, garlic and cook another 5 minutes.
  7. Add the steak sauce, broth and water. Stir until well blended. Add mushrooms.
  8. Place the quail into the gravy. Make sure quail are submerged into the gravy.
  9. Cover and bake in oven for 1-2 hours or until tender.
  10. If you want your gravy thicker, ladle out about 2 cups of the gravy and whisk in 2-3 T. flour or Wondra (used to thicken gravies). Make sure all lumps are gone and gradually add back into gravy in pot. Stir to blend.
  11. You can place this over a low heat to help thicken the gravy and keep it warm until you serve it.
  12. Taste for seasoning and garnish with chopped green onions.
Notes
*****Sometimes I like to add slices of yams in the last 20 minutes of cooking. Yams add an extra sweetness and great flavor to the dish. Serve with rice, egg noodles or mashed potatoes.
 

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