Wild In The Kitchen: Quail With Tomato Gravy

If you book a quail or deer hunt at Piney Woods Hunting Lodge in Eufaula, expect a breakfast fit for a king. This is the lodge’s signature dish.

3 lbs. quail breast filets

1 quart buttermilk

4 cups self-rising flour

1 teaspoon garlic salt

2 teaspoons Tony Chachere’s Creole Seasoning

Vegetable oil

2 quarts homegrown or canned crushed tomatoes

Salt and pepper to taste

Marinate the quail filets in buttermilk for three to six hours. Mix the self-rising flour, Tony Chachere’s Creole seasoning garlic salt and salt and pepper. Drain buttermilk from filets. Batter filets and drop in hot oil in a cast iron skillet. Cook until golden brown. Keep about 6 tablespoons of oil in skillet. Stir in the flour mixture. Add a teaspoon of the mixture at a time, constantly stirring to make a loose paste. Add crushed tomatoes and increase heat and bring to a simmer. Cook and stir until mixture is reduced to a gravy. Serve over homemade biscuits.