BAKED QUAIL
This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.
Provided by Bone Man
Categories Quail
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 325-degrees F.
- If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
- Lightly rub all the quail, inside and out with the seasoned salt.
- In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
- Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
- Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
- Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
- Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
COUNTRY FRIED QUAIL
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
Provided by Dreamgoddess
Categories Quail
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4" depth in the skillet and heat.
- Add the floured quail to the oil when it's hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
GRILLED TEXAS QUAIL
Steps:
- Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
- Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).
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