Chicken Fried Quail with Sausage Gravy

Chicken Fried Quail with Sausage Gravy
Serves 4-6

I like to have an occasional fried dish. Because this quail is shallow pan-fried, it’s not very greasy. The nice crunch of the breading gives the delicate meat a more substantial chew, plus the heat from the sausage in the gravy provides a good kick.

What you need:
4 whole eggs
1 cup all-purpose flour
3 tablespoons Quail Rub (recipe to follow), divided
1 cup canola oil
6 (4-ounce) quail, backbone removed
3 cups Sausage Gravy (recipe to follow)

What to do:
1. Prepare the Sausage Gravy. Cover and keep it warm until ready to use.

2. Prepare the Quail Rub.

3. When you are ready to cook the quail, crack the eggs into a medium bowl and whisk to combine.

4. In a separate shallow bowl, stir together the flour and 2 tablespoons Quail Rub.

5. Dust each quail evenly with ½ teaspoon Quail Rub.

6. Dredge each quail in the seasoned flour to coat completely. Shake off any excess flour, and dip the quail into the eggs to coat. Shake off excess egg, and return the quail to the bowl of seasoned flour, dredging to coat completely. Set aside until the oil heats.

7. Heat the canola oil in a 12-inch cast iron skillet over medium heat. When the oil is hot but not smoking, carefully place three quail breast-side-down in the pan and cook 5 minutes, until golden brown. Use tongs to flip the quail, and cook another 5 minutes, until golden brown. Carefully transfer the quail to a paper towel-lined platter to drain. Repeat the process with the remaining quail.

To serve: top each quail with ¼ cup Sausage Gravy and pass the remaining gravy around the table.

Quail Rub
yields ¾ cup

What you need:
½ cup kosher salt
¼ cup cracked black pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons fennel pollen

What to do
1. In small bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.

Sausage Gravy
Yields 1½ quarts

What to do:
2 cups whole milk
2 cups half-and-half
10 sprigs thyme
2 medium bay leaves
7 large fresh sage leaves
2 cups chicken stock
6 tablespoons unsalted butter, divided
1 pound hot Italian sausage
¾ cup finely diced onion
¾ cup finely diced celery
¾ cup finely diced fennel
2 large cloves garlic, minced
1 tablespoon plus 2 teaspoons Quail Rub
¼ teaspoon freshly ground coriander
½ cup all-purpose flour
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, your favorite brand

What to do:
1. In a 2-quart, heavy-bottomed pot over medium-low heat, combine the whole milk, half and half, thyme, bay leaves, and sage. Bring the pot just to a simmer, then remove from the heat and let it steep 30 minutes to 1 hour. Strain the mixture, and reserve the liquid. Set aside.

2. In a small saucepan, warm the chicken stock over low heat, then set aside until.

3. In a 3-quart, heavy-bottomed saucepan over medium high heat, melt 1 tablespoon butter. Add the sausage, breaking it up into small pieces with a wooden spoon, and cook 3 to 5 minutes, stirring often, until the meat is evenly browned. Reduce the heat to low, and use a slotted spoon to transfer the sausage to paper towels to drain.

4. Using the same saucepan, increase the heat to medium, and add the onion, celery, and fennel. Add the Quail Rub and ground coriander, and stir to combine. Cook 5 minutes, stirring often, until the onions are translucent, then add the garlic and continue to cook 1 minute, stirring constantly.

5. Add the remaining 5 tablespoons butter to the saucepan and stir until the butter melts and the foam subsides, then whisk in the flour and reduce the heat to low. Cook 5 minutes, whisking constantly. Gradually whisk in the warm chicken stock. When the mixture is smooth and the flour is completely incorporated, whisk in the whole milk/half-and-half mixture. Decrease the heat to medium-low and add the Worcestershire sauce and the hot sauce. Continue to cook 15 minutes, stirring often, until the gravy is thick and bubbling.

6. Remove the pot from the heat and stir in the reserved sausage. Keep warm until ready to use, or refrigerate the gravy, covered, and re-warm in a saucepan on low heat before serving.