Georgia Quail In Gravy

• 8 quail
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter or 1/4 cup margarine
• 1 bouillon cube, beef/chicken
• 1 cup water, boiling
• 2 tablespoons all-purpose flour
• 2 tablespoons water

1. Sprinkle quail with salt and pepper.
2. Brown quail on both sides in butter in a large skillet over medium heat.
3. Dissolve bouillon cube in boiling water; add to skillet.
4. Cover, reduce heat and simmer for 40 minutes or until tender.
5. Remove quail from skillet and set aside.
6. Measure pan drippings; add water, if necessary to measure one cup.
7. Combine flour and 2 Tbsp water; gradually add pan drippings.
8. Cook over low heat, stirring constantly, until thickened and bubbly.
9. Return quail to skillet; heat thoroughly.
10. Remove quail to a serving platter, and serve with gravy.

quail, salt, pepper, butter, bouillon cube, water, flour, water

Taken from www.food.com/recipe/georgia-quail-in-gravy-73167 (may not work)