Don't let the name fool you, there is nothing sour about the outcome of this recipe. I credit this recipe to my hunting partner Phillip Graupman, who discovered this unique flavor combination.
10 quail breasts, skinned
1 cup flour
1 pint sour cream
½ lb. butter
½ teaspoon garlic powder
salt and pepper to taste
Season birds with salt, pepper and garlic powder. Lightly flour the quail breasts. Heat butter, fry birds over medium flame until lightly browned.
Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a single layer of quail, breast up. Lightly sprinkle the top with flour. Evenly spread the sour cream over the top of the birds. Cover and bake at 350 degrees for approximately 35 minutes.
This recipe may seem a little odd but for some reason the sour cream really brings out the best flavor of quail. This same recipe used with pheasant is equally as tasty.