[title subtitle=”recipes and images: courtesy Ree Drummond,
The Pioneer Woman Cooks: A Year of Holidays”][/title]
Gravy is a crazy thing, isn’t it? Bizarre, even! Nutso! But spooned over fresh-from-the-oven biscuits? Oh, dear heavenly goodness. It’s a creation I’m sure glad was— well, created. You can make gravy with any grease left in a skillet after frying meat, whether it be quail, bacon, sausage, or chicken. So you have no excuse not to make it! Unless, of course, your excuse is that you eat neither quail, bacon, sausage, nor chicken. And then I’m not sure I can help you, my friend. Merry Christmas, everyone!
QUAIL GRAVY
Makes 12 servings
- Drippings from Fried Quail (see recipe) pan oil
- 6 to 8 Tablespoons all-purpose flour
- 4 to 5 cups milk
- Black pepper
Pour the grease out of the skillet after frying quail. Don’t clean the skillet or you’ll regret it every day for the rest of your life! Set skillet over medium heat, then pour ½ cup of the grease back into skillet. Slowly sprinkle in 6 Tablespoons of flour, whisking as you go. Continue adding flour until you have a smooth, non-greasy paste. If it’s still greasy looking, whisk in more flour. If it’s too dry and clumpy, whisk in a little more grease. Cook the paste, whisking constantly, until it’s nice and dark golden brown. Be sure to scrape the bottom of the pan with the whisk in order to loosen all the flavorful bits. You just made a roux, baby! Pour in 4 cups milk, whisking constantly. Add plenty of black pepper, which makes gravy even more magical. Cook gravy, whisking constantly, until nice and thick. If it gets too thick, just splash in a little more milk, gravy is very forgiving. Serve with fried quail recipe here.
