Red Eye Gravy with Quail
As for the quail, cook it according to my directions here. But the quail are secondary to this gravy. You can choose to puree this or not. I prefer it pureed.
Prep Time15 mins
Cook Time15 mins
Servings: 6 people
- 1/4 pound fatty country ham, finely diced
- 1 shallot or 1/4 cup onion, minced
- 1 clove garlic, minced
- 1 Thai or other small hot chile, minced, or 1/4 tsp cayenne
- 1 teaspoon minced fresh sage
- 1 tablespoon flour
- 2/3 cup black coffee 2/3
- 2/3 cup chicken or other broth
- 1 teaspoon sorghum syrup or other sweetener (see above)
- Salt and black pepper to taste
Cook the minced ham in a pan over medium heat until the ham is crispy and most of the fat has rendered. Remove about 3/4 of the ham and set aside.
Add the minced shallot, garlic and chile and cook, stirring often, until translucent, about 2 minutes. Add the flour and mix well. Cook this, again stirring often, for 5 minutes.
Add the minced sage and stir well. Add the coffee and broth, little by little, stirring constantly to incorporate it. Bring this to a gentle simmer. Add the sorghum syrup and mix well. Allow this to cook until the gravy has the consistency of melted ice cream. Add salt and black pepper to taste.
If you want, pour everything into a blender and puree. As for the remaining ham, I like to sprinkle that over whatever I am eating the gravy with.
Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 234mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg