Quail Skillet Recipes

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ROAST QUAIL



Roast Quail image

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

Provided by Hank Shaw

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 9

1/4 cup kosher salt
1 quart water
2 bay leaves
4 whole (plucked quail)
Lard, (butter or olive oil)
Salt
2 celery sticks ((optional))
Black pepper
Lemon wedges ((optional))

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.

Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving

SKILLET QUAIL



SKILLET QUAIL image

COMMING FROM THE COUNTRY YOU GET TO EAT A LOT OF DIFFERENT DISHES

Provided by FANNIE MCCOY

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 10

8 quail
4 Tbsp butter
1 c shredded carrots
1/2 c sliced green onions
1/4 c fresh snipped parsley
1 c wild long grain rice
3 c chicken broth
1/2 tsp salt & pepper
bacon strips
fresh garlic

Steps:

  • 1. BROWN THE WHOLE BIRDS IN THE BUTTER,THEN REMOVE THEM AND SET ASIDE.
  • 2. IN THE SAME SKILLET COOK THE CARROTS,ONIONS,GARLIC,AND PARSLEY UNTIL TENDER .STIRRING OFTEN .ADD THE RICE AND MIX THROUGHLY,ADD THE CHICKEN BROTH ,SALT AND PEPPER
  • 3. PLACE THE BIRDS ON TOP OF THE MIXTURE,SPRINKLE WITH ADDITIONAL SALT AND PEPPER.PLACE SOME BACON ON TOP OF EACH BIRD AND COVER
  • 4. COOK FOR 30 MIN. OR UNTIL TENDER. REMOVE THE BACON AND SERVE.

FIVE SPICE GRILLED QUAIL



Five Spice Grilled Quail image

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.

Provided by ratherbeswimmin

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 (5 ounce) quail
vegetable oil
1/3 cup dry sherry
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons light brown sugar
1 1/2 teaspoons five-spice powder
1 teaspoon five-spice powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • To make the marinade: In a small bowl, mix together all the marinated ingredients.
  • Put the quail in a large heavy-duty plastic zip-top bag.
  • Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
  • Press the air out of the bag and seal tightly.
  • Shake gently to distribute the marinade.
  • Refrigerate 1-8 hours and turn occasionally.
  • Take the quail out of the bag and throw away marinade.
  • Pat quail dry with paper towels.
  • Lightly brush the quail with vegetable oil.
  • In a small bowl, add all the seasoning blend ingredients; stir to combine.
  • Sprinkle seasoning blend over quail.
  • Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7

PAN ROASTED QUAIL



Pan Roasted Quail image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 31

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
  • Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
  • Heat the butter and olive oil in a skillet over medium heat.
  • Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
  • Remove from the heat and stir in the prosciutto, thyme and lemon zest.
  • Yield: 6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
  • Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

KANSAS QUAIL



Kansas Quail image

This is the most requested camping food we have. We have these when we go camping EVERY time! We make dozens at a time and there are never any left. My son hates mushrooms and hates bacon but he eats these all up every time. These can also be cooked in the oven over a grill rack in a cake pan.

Provided by Tosha Fields

Categories     Appetizers and Snacks     Meat and Poultry

Time 30m

Yield 4

Number Of Ingredients 3

wooden skewers
12 slices bacon
12 mushrooms

Steps:

  • Soak wooden skewers in a bowl of water for about 10 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Wrap 1 slice bacon around each mushroom and thread onto skewers, leaving about 1/2 inch of space between each wrapped mushroom.
  • Cook on the preheated grill, rotating the skewers often, until bacon is crispy, 10 to 15 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 2.2 g, Cholesterol 30.3 mg, Fat 11.7 g, Fiber 0.5 g, Protein 11.9 g, SaturatedFat 3.8 g, Sodium 638 mg, Sugar 0.9 g

SOUTHERN FRIED QUAIL



Southern Fried Quail image

Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.

Provided by Lana Stuart

Categories     Main Dishes

Time 15m

Number Of Ingredients 5

8 whole quail
Salt
Black pepper
1 cup All-purpose flour
2 cups Peanut oil (for frying)

Steps:

  • Rinse the quail and pat dry thoroughly with paper towels.
  • Generously season each bird with salt and pepper both inside and out.
  • Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
  • Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.
  • Bring the oil to frying temperature (about 325) over medium-high heat.
  • Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
  • Remove to a paper towel lined plate to drain.

Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

QUAIL SKILLET



Quail Skillet image

Make and share this Quail Skillet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quail

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

vegetable oil
2/3 cup all-purpose flour
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
cayenne pepper, a dash
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 (4 ounce) quail
2 cups chicken broth
4 cups cooked rice, for serving

Steps:

  • Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
  • Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
  • Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
  • Dredge the quail in the flour, and then reserve the flour.
  • Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
  • Remove the quail to a plate.
  • Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
  • Return the skillet to med-low heat.
  • Add the reserved flour to the oil in the skillet.
  • Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
  • Slowly whisk in the chicken broth.
  • Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
  • Taste and adjust with salt and pepper.
  • Serve with cooked rice.

Nutrition Facts : Calories 773.5, Fat 28.6, SaturatedFat 8, Cholesterol 172.4, Sodium 639.4, Carbohydrate 69.8, Fiber 1.2, Sugar 0.4, Protein 53.6

QUAIL JALAPEñO POPPERS



Quail Jalapeño Poppers image

This upland appetizer will be the Jalapeño popper that party goers talk about for years.

Provided by Jack Hennessy

Categories     Appetizer

Number Of Ingredients 13

4 quail, breasts and legs ((Dove is a great substitute))
4 2-inch thick jalapeños, (halved and seeded)
8-10 oz semi-hard to hard cheese ((I used a chipotle gouda))
8 slices of bacon ((not thick cut))
6 Juice from limes, (freshly squeezed)
Freshly cracked black pepper
Freshly minced cilantro for garnish ((optional))
½ cup soy sauce
½ cup olive oil
¼ cup mirin sweet cooking wine
¼ cup honey
2 tbsp. rice vinegar
½ tsp. sesame oil

Steps:

  • Combine the ingredients for the marinade in a large bowl.
  • Breast out the quail and cut off legs and soak in marinade overnight.
  • Slice the jalapeños in half lengthwise and remove seeds and pulp with a butter knife. Soak in freshly squeezed lime juice anywhere from one hour to overnight (the longer the soak, the stronger tang of lime).
  • When ready to assemble poppers, cut strips of hard, high-temp cheese that are approximately ½ inch thick by ½ inch wide (basically a strip to fit inside the hollow cavity of each halved jalapeño).
  • Place cheese strip in each jalapeño and top with a quail breast. Wrap bacon tightly around the poppers-you shouldn't need a toothpick-and set along rim of an oven-safe skillet. Crack fresh black pepper over the top of the poppers.
  • Preheat oven to 275 degrees Fahrenheit.
  • Add quail legs from the marinade to the center of the skillet.
  • Cook quail poppers and legs at 275 F for 20 minutes, then turn on the broiler to crisp the bacon and the legs. This should take anywhere from 5 to 10 minutes at most.
  • Remove the skillet from the oven and let poppers cool for 5 minutes prior to serving.
  • Garnish with freshly minced cilantro (optional).

Nutrition Facts : Calories 130 kcal, ServingSize 1 serving

GRILLED TEXAS QUAIL



Grilled Texas Quail image

Provided by Food Network

Categories     side-dish

Time 8h30m

Yield 10 servings

Number Of Ingredients 8

10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend

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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