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Cut quail in half down center back and breast. Soak quail in thick fresh buttermilk for 15 minutes.
To self rising flour, add: 1/2 to 1 teaspoon meat tenderizer 1/2 to 1 teaspoon lemon pepper salt to taste
Instructions
Fry meat in bacon grease or hot oil., putting the breast side down. Cover and cook on medium heat until brown. Use remaining flour to thicken gravy.
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