Quail Casserole Recipes

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

QUAIL WITH RICE

Steps:

• In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

ROAST QUAIL

Steps:

• If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
• Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
• When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
• Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
• When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

QUAIL CASSEROLE

Steps:

• Sprinkle birds with salt. Melt 4 tbsp butter in large skillet. Place quail skin side down in skillet and brown on both sides. Place quail in deep casserole and sprinkle with paprika. Place artichokes between quail. Add 2 more tbsp butter to skillet and saute whole mushrooms. Add flour to mushrooms. Stir and add chicken stock gradually. Cook for four minutes and add cream sherry. Salt and pepper gravy to taste and then pour over quail. Bake for one hour covered at 350 degrees F.

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

STUFFED QUAIL WITH WHITE WINE

Steps:

• Preheat the oven to 450 degrees F.
• Wipe the quails dry and season inside and out with salt and pepper.
• Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
• Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

QUAIL AND LENTIL CASSEROLE

Steps:

• Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
• Season the quail with salt and pepper and dredge lightly with flour.
• Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
• Add the bacon, and cook until it is crisp. Drain, and pat dry.
• Add the onion, garlic and thyme, and cook gently until the onion has softened.
• Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
• Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
• Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

QUAIL CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Mix the flour and salt (more salt to taste).
• Split the birds down the back and dust them lightly with the flour and salt mix.
• Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
• Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
• Pour in enough wine to cover the birds half-way. Cover.
• Bake for 1 hour.
• To serve, spoon the wine gravy over the top.