From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for buttermilk soaked quail:
Coating for Quail
6 each Whole Quail - Split into Halves
3 Cups Flour
3 Cups Buttermilk
1 Tbsp. McCormick Crushed Basil
½ Tbsp. McCormick Coarse Black Pepper
½ Tbsp. Kosher Salt
Black Pepper Sauce
3 Tbsp. McCormick Coarse Black Pepper
1 Tbsp. Tulkoff Chopped Garlic
2 Tbsp. Golden Harvest Butter
½ tsp. Minor's Beef Paste
½ Cup Land O'Lakes Sweet Cream
2 Tbsp. Flour
1 tsp. McCormick Dry Tarragon
1 Cup Red Wine of your choice
Pour the buttermilk in a bowl and place the quail halves in the buttermilk and marinade in the refrigerator for up to 8 hours. Mix together the flour, basil, ½ Tbsp. coarse black pepper and the kosher salt. Take each of the quail halves out of the buttermilk and coat them completely in the seasoned flour.
Pour ¾ cup of vegetable oil or extra virgin olive oil in a sautÃ© pan over medium heat. When the oil is hot, introduce the quail to the oil and cook 2-3 minutes per side, turning only once. Cook until golden brown or until the juices run clear.
In a heavy sauce pan, melt the butter over medium heat; add chopped garlic and brown slightly. Next add 3 Tbsp. coarse pepper and heat for approximately 1 ½ minutes. Add the flour to the butter mixture; stir until smooth. Mix the beef paste with 1 cup water and add the wine and bring to a boil, stirring constantly. Add the cream and tarragon to the boiling mixture and continue stirring until the mixture once again comes to a boil. Reduce the heat to low and simmer for about 10 minutes until the sauce is reduced by about one third. Serve the quail on a platter and top with the black pepper sauce.