Whenever I can’t be bothered, but I want something good to eat, I go to my ”meat dredged in seasoned flour and baked in butter” standby. Works everytime with chops or poultry and is so simple and fairly quick. The meat comes out crusty on the outside and moist, Roger, on the inside.
I noticed four lonely little quail in the freezer yesterday and knowing how my husband is unenthusiastic about eating little birds, I thought I would clear out that space in the freezer and prepare them for myself and Jade, two enthusiastic eaters of everything
While the birds were in the oven, I thought I’d just have enough time to boil a few quail eggs for the plate. I did, but they almost didn’t make it in the picture
Crusty, Buttery, Baked Quail
4 quail, halved
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 -3/4 cup flour
A nugget of butter
Mix the paprika, garlic powder, salt, pepper and flour together in a large bowl. Dredge the quail halves in the flour and set aside. Preheat the oven to 400 F, place the butter in a baking pan and melt it in the preheating oven. Dredge the quail again in the flour, then place skin side down in the melted butter. Bake in the oven for 20 minutes, turn, then bake again for 15-20 minutes. Eat hot.
Wine suggestion: Cold, cold Chablis