Contrary to all recipes in most cookbooks, do not split quail or doves down the back; simply pan fry the birds whole. Dredge the birds with seasoned flour, then brown in fat in iron skillet. Reduce the heat to low and cover skillet so birds will steam for about 15 to 18 minutes to tenderize them. Remove the lid, turn up heat to finish browning, and then make gravy! After you remove the birds, or pan fried deer steak, or young fried squirrel or rabbit, leave about 2 tablespoons fat and "crusties" in skillet. Before this, fill an ordinary glass with water (1 cup). Add to water 2 chicken or 2 beef bouillon cubes, depending upon the type of game fried, 1 crushed clove garlic, liberal pinch of salt, pepper, and pinch of oregano. Stir in hot fat about 2 tablespoons flour. When flour has browned, add water mixture. Cook until gravy has desired thickness. If too thick, add more water. Pour over cathead biscuits, grits, rice, or mashed spuds. Then throw away the bathroom scales.