Reduce heat; cover, and cook 10 minutes. Remove quail to serving platter. Remove to a serving platter and keep warm. In a large heavy skillet, melt the butter in the oil over moderately high heat. Pair with a bottle of our cabernet sauvignon and share your home-cooked dish with friends and family.
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In a medium saucepan, sauté the onion, mushrooms, and celery in the butter. Ingredients. Rub the birds all over with the salt and herbe de Provence. Really Nice Recipes - Pan Fried Quail Click to add Pan Fried Quail to your Favourites... Quail is in season all year round but at its best from June to September. The meat is mild in flavour and benefits from quick cooking like most game.
Add water and quail; cover and cook over medium heat 15 minutes.
Pour water over quail.