Best 4 Pan Fried Quail With Grits And Ham Recipes

Indulge in a delectable journey with our Pan-Fried Quail with Grits and Ham, a symphony of flavors that will tantalize your taste buds. This recipe showcases succulent quail, expertly pan-fried to perfection, complemented by creamy grits infused with the savory essence of ham and a medley of aromatic vegetables. As a delightful accompaniment, we offer a refreshing Fennel and Orange Salad, a vibrant blend of sweet and tangy flavors, and a classic Southern-style Collard Greens recipe, a hearty and flavorful dish that adds a touch of rustic charm to your culinary experience.

Here are our top 4 tried and tested recipes!

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Grits, Country Ham and Red-Eye Gravy image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

Steps:

For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

PAN FRIED QUAIL WITH GRITS AND HAM

Pan Fried Quail With Grits and Ham image

THis dish calls for country ham which is salt cured to be VERY cautious with any salt you want to add. This is a dish served in Charleston by many families. and can be served for breakfast or brunch.

Provided by Shawn C

Categories Quail

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 quail
4 slices country ham, about 2 ounces each
2 green onions
4 tablespoons unsalted butter
1 cup grits
water for grits, per package directions
1 cup half-and-half
1 cup mild cheddar cheese, grated
salt & freshly ground black pepper

Steps:

Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
Remove to plate and keep warm in 200 degree oven.
Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
Prepare grits per package direction, cook for required time.
When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
Garnish with thinly-sliced green onions if desired.
REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.

Nutrition Facts : Calories 860, Fat 54.6, SaturatedFat 25, Cholesterol 248.3, Sodium 318.9, Carbohydrate 34.6, Fiber 0.8, Sugar 0.7, Protein 55.3

COUNTRY FRIED QUAIL

Country Fried Quail image

The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.

Provided by Dreamgoddess

Categories Quail

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 quail, cleaned and split down the back
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
oil (for frying)
3 tablespoons flour
1 cup water (or 1/2 c milk and 1/2 c water)
1/2 teaspoon salt

Steps:

Spread the quail open and pat dry with paper towels.
Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
Dredge the quail in the seasoned flour.
Pour oil to 1/4" depth in the skillet and heat.
Add the floured quail to the oil when it's hot and brown on both sides.
Remove the quail from the skillet.
Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
Add to the drippings in the skillet and stir to combine.
Add the quail back in the skillet.
Add enough water to come halfway up the quail.
Cover and reduce the heat to low.
Simmer for 30 minutes or until the quail is done and the gravy has thickened.

FRIED QUAIL

FRIED QUAIL image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories Wild Game

Number Of Ingredients 4

Ingredients

10 - 12 quail
1 tsp salt
1/2 tsp black pepper
1/4 - 1/2 c all purpose flour

Steps:

1. Dry and pick quail.
2. Clean and wipe thoroughly.
3. Salt, pepper, and dredge with flour.
4. Have a deep frying pan with a close-fitting lid 1/2 full of hot fat.
5. Put in quail.
6. Cook for a few minutes over high, the cover skillet and reduce heat.
7. Cook slowly until tender, turning the quail when golden brown.
8. Great served with cheese grits!

Tips:

To ensure the quail is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, you can cut into the thickest part of the quail to check if the juices run clear. If they do, the quail is cooked.
To make sure the grits are creamy and smooth, whisk them constantly while cooking. You can also add a little milk or cream to the grits to make them even creamier.
If you don't have any ham, you can use bacon or sausage in its place.
Serve the pan-fried quail with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pan-fried quail with grits and ham is a delicious and easy-to-make dish that is perfect for a weeknight meal. The quail is cooked in a flavorful pan sauce, and the grits and ham add a creamy and savory element to the dish. This dish is sure to please everyone at the table.