36 replies to this topic

[woodsman44]

PM, sounds like a lot of work....but if it tastes good it was worth it!I just breast them out, put in small pan with olive oil 1/8 inch deep, galic salt and little pepper, cook med. heatTaste good with-out all that fluff on them....go natural.....little is better.

[DonArkie]

heres a few of minePot Roast Style Quail6 Quail, whole6 oz Cajun Injectors “Creole Butter” marinade2 tblspn Tony’s Chacheres Creole Seasoning1 tblspn Crystal “Louisiana Style Hot Sauce”3 tblspn Olive Oil1 Yellow Onion, peeled, chopped & caramelized1 Red Bell Pepper, seeded, chopped2 Celery Stalks, cleaned chopped2 Potatoes , peeled, chopped2 Garlic Cloves, peeled, & minced1 teaspn Dried Thyme3 cups Chicken Broth1 cup WaterPre-heat oven @ 350 degreesClean quail, inject each quail with 1 ounce of “Creole Butter” (both breast & legs). Rub both sides of quail with Crystal Hot Sauce. Sprinkle both sides of quail with Tony’s Chachere’s Creole Seasoning. In Dutch oven heat 3 tablspns olive oil, hot. Brown seasoned quail on both sides . Remove quail and place on paper towels. Add dried thyme , garlic & onions and cook until onions are caramelized, add rest of ingredients. Stir thoroughly, add quail back to pot. Place pot in oven and cook for 2 hrs or until quail is tender.Note this recipe isn’t hot or super spicy.Southern Fried Quail4 cleaned quail1/4 cup Flour1 tblspn Creole Sesoning1/4 teaspn Black PepperOil, for frying (Peanut Oil works the best)Marinade2 qts. Water, plus 1 cup water3 tbl spn CHicken Base or Bouillon1 tbl spn Salt or if using Bouillion use less Salt (about 1/2)1 tsa spn Black Pepper1/2 tea spn Cayenne Pepper1 teaspn Liquid Hickory SmokeBring cup of water to boil add chicken base and dry ingredients. Mix well, remove from heat let cool. Add hickory smoke to 2 quarts water mix add chicken base mixture to 2 qts water mix well.Marindae birds over night. Mix flour creole seasoning, salt and pepper together. Dredge quail into flour mixture.Shake off excess.Have pan 1/2 full with hot oil at 375 degrees, slowly ease quail into hot oil, browning quail on both sides. Cover skillet and reduce heat. Cook clowly until tender, about 20 minutes turning once to brown evenly.This Marinade also works great for Fried Chicken.we had this for supper last night. We serve this with pan fried tators & collar greensthats some fine chew'n & swallow'n there

[Colin]

The best way I have ever had quail (it's my favorite game meat) is just salt and pepper and drizzle with honey. Put them under the broiler until the juices run clear. That's how I have always done it. The skin will get crispy. I ate some at a high end Italian place one time and asked the Chef how he cooked it and he did the same as me. I guess I do something right. He drizzled a Balsamic reduction over it....UNREAL!!!!

[Baja_Traveler]

I usually use a Chicken Marsala recipe for quail, dove, pheasant and chukar. To make cleaning a snap, I generally just breast all the birds I shoot.Ingredients:1/4 cup all-purpose flour for coating1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 teaspoon dried oregano4 skinless, boneless breast halves - pounded 1/4 inch thick4 tablespoons butter4 tablespoons olive oil1 cup sliced mushrooms1/2 cup Marsala wine1/4 cup cooking sherryDirections:In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

[Handy Smurf]

Here's an easy one... Set the oven to 350 degrees. Cut an acorn squash in half and remove the seeds. this leaves a nice "pocket" in the squash. Place the quail in a baking dish with a pat of butter and lemon pepper. Place the acorn squash over the quail, creating a little slow cook oven that keeps the moisture in. It's done when you can stick a fork into the squash, about 45 min. to 1 hour, depending on the thickness of the squash.

[TonyS]

Here is another way. Finely chop fresh rosemary (you will need about a teaspoon per bird) Then get out the garlic press and for each bird squeeze a garlic clove. Mix in equal parts and rub on the bird (inside and out). Then put the birds in a sealing bag for a couple of hours with some olive oil poured over them. About once an hour take the bagl out and slosh the birds around so that they catch some more of the mixture.Then stick them on a oiled bbq grill and cook until done. Awesome!

[savageshooter]

I remember when I was kid bringing home Pheasants after a fun day of hunting with my high school buddies my mother made up Korean style wontons (called Mondoo) with vegetables, mung bean noodles, beef, pork, and the pheasant meat fried in a wonton shell. Doesn't work with chicken, need a game meat. I can only imagine how great they'd be with your birds. Plently recipes on youtube.com I bet you.Ed