Fried Quail Breasts
|Butter milk||1 Cup (16 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
Slice quail breasts away from the bone, but leave attached so they will lay flat.
Dip in buttermilk; dredge in flour.
Salt and pepper; fry in hot fat in a heavy skillet, about 10 to 15 minutes per side.
Turn heat low; cover.
Finish cooking until tender.
Uncover and let the quail become crisp again the last few minutes of cooking.
Serve with wild rice.