stevowpappas

quail recipe ideas?

37 posts in this topic

I like to do pheasants and quail the same way. Throw 'em in the crock pot with a bottle of italian salad dressing.

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ive got a bunch of quail in the freezer i need to cook. What do you guys think is the best way to cook it?
stevowpappas,It seems like you've had a successful hunting season...posting the unidentified ducks and now sharing you have a freezer full of Quail to cook. I don't know where you live, but one minute from Waterfowl and obviously Quail not too far...it sounds like heaven.If I were you I'd get on Amazon.com and order a couple books. The Complete Hunter "Dressing & Cooking Wild Game"The Complete Hunter "America's Favorite Wild Game Recipes"The books are 21.95 at Borders or Barnes and Noble, but I picked them up for $5 a piece on Amazon and they were both brand new. I've tried a few of the 200+ recipes in the two books and they're quite good. You don't have to be Martha Stewart to pull them off. :lol: Also, take a look at the "Field Guide to Upland Birds and Waterfowl" by Christoper Smith. This is hands down the best Waterfowl and Upland bird identification book I've ever seen. It sells for 19.95 and I bought it for 3.99 on Amazon.Good luck with the cooking and keep shooting,S&S

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stevowpappas,It seems like you've had a successful hunting season...posting the unidentified ducks and now sharing you have a freezer full of Quail to cook. I don't know where you live, but one minute from Waterfowl and obviously Quail not too far...it sounds like heaven.
Siskiyou County! Its cold and nasty right now. Hunting is about the only thing to look forward to.

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stevowpappas,Did you end up cooking up any of the quail?Did you use the crock pot method or go with a different recipe?S&S

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Well my favorite way is to just roll em in flour and fry them but that gets old after awhile...i have prepared them as follows and they were really good.first salt and pepper them fairly generously..then get u pot or some sort of marination vessel.get some regular ol kraft bbq sauce and add generous amounts of salt pepper and garlic salt...then thin the mixture with milk...add some el tapitio hot sauce and poor the marinade onto the quail and let them soak for a good while...overnight preferably...then fire up the BBQ and BBQ them on the grill and baste them with the remants of the marinade until they are done...the few times i have done it they were very tastey...

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I season with season salt, pepper, garlic seasoning, stuff them with a little wild rice, wrap a piece of bacon around them lay them in a lasanga pan, and bake them til done at 350. You can take the left over rice and fill in any space between the quail. I usually cam them in their pretty good so dont have much space left over LOL.. Also quail k bobs in the rhotisseri (sp) is also good.. Season with whatever you like and basically cook til done. Key is you MUST wrap them with bacon or something simular as they will dry out...

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Take the breasts and bbq them on the grill, baste often with garlic butter. Doves are good that way too.Dan

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Last year I found the my favorite way of cooking them. I had shot a bunch of Blue Quail out in NM and put about 5 breasts on a skewer. I put 3 skewers in a deep glass dish and filled it with Kraft Zesty Italian dressing. I left them in the fridge over night and put them on the BBQ'r the next day. They were outstanding. I had everyone over at my house for the Superbowl that day and even the ladies were diggin' into them.Doug

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Marinate in teriyaki and orange juice then BBQ. Really tasty as long as you don't overcook the bird.

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Quail in the oven. Clean the birds and drizzle them with butter. Just go basic, salt, black pepper and ground sage. One hour and ten minutes at 350 degrees in a pyrex dish covered with foil. Remove foil and brown about 5-6 minutes. Another way to do it is to put over a mini apple juice or orange juice can(half empty with slots cut in the top) and cook in the oven or on the grill. It's just a mini version of beer can chicken. You can use the small cans of juice for the little birds. Just put your spices on the outside and stand the bird up on the can. It's pretty easy and tastes great. Good luck. Beer works well too but the little cans are for wussies. Ha Ha.

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Quail in the oven. Clean the birds and drizzle them with butter. Just go basic, salt, black pepper and ground sage. One hour and ten minutes at 350 degrees in a pyrex dish covered with foil. Remove foil and brown about 5-6 minutes.
Best Quail I ever had was the simple butter, salt and pepper method. But I think it was more like 10-15 minutes in a 350 degree oven. 70 minutes seems WAAAAAAYYYYYYYY too long. Are you sure about the time? Quail are small and do not take long to cook.

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I like to rub them with the McCormicks dry chicken rub and grill them. Right before they are done brush them with teriyaki sauce. Different, but really good.

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Best Quail I ever had was the simple butter, salt and pepper method. But I think it was more like 10-15 minutes in a 350 degree oven. 70 minutes seems WAAAAAAYYYYYYYY too long. Are you sure about the time? Quail are small and do not take long to cook.
I'm talking about whole birds not just the breasts. When you cover them with foil and cook them in butter they don't dry out so bad. I've done this with chukkar. They are usually a little bit bigger where we are. You may have to adjust the time for you oven or size of bird.

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Also, if you put the breast down, the juices will run towards the breast, helping to keep it moist.

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I was talking about whole Quail also. I still think 70 minutes is way to long. 15 minutes at 350 degrees seems about right. Does anyone agree or disagree?????????????

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Put them in any time you want but the recipe is good. There are you all happy? I know you can't quibble over my salmon recipe on the other post about how to grill salmon. Try that one and you may like it. Maybe my time is off on quail but I don't cook quail. I said that in the other post. Try it with cornish game hens of chicken or whatever you like but it tastes downright tasty. Good luck. You really should check out my salmon recipe.

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:D
You like that huh shooter jon?

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Creamed Quail Casserole recipe Ingredients:8 quail breasts.1 teaspoon of butter.1 can (16 oz) of cream of chicken soup.1 tablespoon of butter.Salt and black pepper, to taste.¼ cup of milk.¼ cup of mushrooms, thinly sliced.Directions:Brush the quail breasts with a small amount of butter and brown in a casserole in hot oven.Cream together the soup, butter, seasonings and milk. Pour over browned quail breasts.Sprinkle with the thinly sliced mushrooms.Cover and bake at 300°F (150°C) for 50-55 minutes.

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Crockpot Quail recipe Ingredients:8 quail, cut up.1 cup of flour.½ cup of peanut oil.2 cans of cream of chicken soup.2 cans of cream of celery soup.2 cans of chicken broth.½ cup of dry white wine.2 white onions, thinly sliced.2 bay leaves.1/3 cup of Parmesan cheese.Rice or noodles, cooked, to serve with.Directions:Rinse the quail and pat dry inside and out. Season with salt and black pepper to taste. Coat with flour.In a skillet, brown in hot peanut oil.Combine the quail with the soups, broth, wine, sliced onions, and bay leaves in a crock pot and cook on HIGH for 4 hours and then reduce heat to LOW for 7-8 hours or until the quail are tender.Remove the bay leaves add the cheese and cook for 30 minutes more.Serve over rice or noodles.

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Jalapeño-Mustard Quail recipe Ingredients:8 quails (about 4-5 oz each).1 tablespoon of olive oil.1 tablespoon of butter.½ cup of hot jalapeño jelly.½ tablespoon of Dijon mustard.2 tablespoons of vinegar.Salt and freshly-ground black pepper.Directions:Rinse the quail and pat dry.In a 12-inch ovenproof frying pan, combine the olive oil and butter over medium-high heat. Once the fat is hot, add the quail, and turn as needed to brown the birds evenly, (about 7-8 minutes each). As each quail is browned, set aside to make room for more.Once the quail are browned, discard the fat, saving any browned drippings. To empty the pan add the jalapeño jelly, Dijon mustard, and vinegar and stir until jelly melts, then bring to a rolling boil over high heat.Drain any accumulated juices from the quail into pan and stir to mix. Remove from the heat, add the quail, and coat each well with the jalapeño jelly mixture. Arrange quail, breasts up, together in pan.Bake in a 450°F (230°C) oven, basting several times with jelly mixture, until the quail are browned a little more, about 15 minutes. Breasts may still be pink at breastbone.Season with salt and freshly-ground black pepper and serve with pan juices.

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