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...
Author: Bone Man
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.
Author: Dreamgoddess
Author: Melissa Clark
Author: Anne Stiles Quatrano
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Author: ratherbeswimmin
Author: Michael Lomonaco
Author: Ruth Cousineau
Make and share this Fried Quail With Spicy Salt recipe from Food.com.
Author: JustJanS
We love these as an entree, but not when there's company, as we always eat every morsel off the bones. They are messy to eat but yummy! Prep time includes marinating of the quail.
Author: JustJanS
Mom got me some quail so I got a basic idea of how long to cook quail and made this up based on most bird recipes. It was great tasting and tender.
Author: Tara1183
Author: John Martin Taylor
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes...
Make and share this Georgia Quail in Gravy recipe from Food.com.
Author: Iowahorse
Make and share this Smothered Quail or Dove recipe from Food.com.
Author: Dreamgoddess
THis dish calls for country ham which is salt cured to be VERY cautious with any salt you want to add. This is a dish served in Charleston by many families. and can be served for breakfast or brunch.
Author: Shawn C
Make and share this Spicy Honey and Garlic Quail recipe from Food.com.
Author: The Flying Chef
Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.
Author: JustJanS
A recipe I found in one of my son's cookbooks. I've got 6 jumbo quail in the freezer and plan to make this soon. It looks simple which is how I like my quail! The recipe really didn't give cooking times...
Author: JustJanS
This recipe is very close to the dish served at Massa's Restaurant in Houston. I like mine a little spicy and sprinkle them liberally with Tony Chachere's Creole Seasoning.
Author: Witch Doctor
We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com...
Author: Cynna
Make and share this Atlanta Falcons Crock Pot Quail recipe from Food.com.
Author: Iowahorse
I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.
Author: JustJanS
From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.
Author: Dreamgoddess
Author: Raquel Carena
As you know by now, I'm a purist and like to use as many parts of the animal as I can, which meant a few of my fellow hunters were plucking feathers with me in order to use the whole bird. They looked...
Author: CHEF GRPA
Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts...
Author: Molly53
I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response...
Author: ladypit
I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every...
Author: EdsGirlAngie
This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious.
Author: JustJanS
This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice...
Author: Alan Leonetti
Author: Marcella Hazan
Quail, partridge or rock Cornish hens can be used in this special recipe. Although the quail are much smaller than partridge, they take the same time to cook.
Author: Olha7397