do you know a good recipe for quail?

Answer 1

this recipe is so easy and it is absolutley delicious you will love it.

southern stuffed quail

INGREDIENTS
1/4 cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 1/2 tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings
DIRECTIONS
Preheat the oven broiler.
In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Answer 2

Grilled Quail Marinated in Soy Barbecue Sauce:

Soy Barbecue Sauce/

1/4 Cup soy sauce
tsp Brown Sugar
Tbsp Sake (Japanese Rice Wine) or dry sherry
Tbsp Water
tsp Lemon Juice
1/4 tsp Fresh Chopped Ginger
1 Clove Chopped Garlic

In sauce pot combine all ingredients,except the oil.Bring to a simmer.Reduce by 1/3.Strain

Add the oil.Before using,mix well to emulsify;this is easily done in a blender or shake well in a closed jar




Prepare Quail/
Cut Quail in half remove the back bone .Marinade in barbecue sauce for 2 hours.Drain

Place the quail on a preheated broiler or grill.Cook,turning as necessary,until browned and breast meat is medium done.Do not overcook,or the breast meat will be dry.

Answer 3

Pan Roasted California Quail

Makes 4 servings

Ingredients:

4 whole quail, quartered and partially de-boned
fine sea salt, as needed
black pepper, freshly ground, as needed
2 teaspoons canola oil
2 tablespoons applewood smoked bacon, minced
2 cups Carrot Purée (see below)
2 cups Baby Watercress Salad (see below)
4 tablespoons Strawberry Chutney (see below)

Preparation:

Season the quail and reserve. Heat canola oil in a large sauté pan over medium heat, add bacon, sauté until barely crisp. Add the quail and cook on both sides until golden - about 3 minutes each. Transfer quail and bacon to a plate lined with a paper towel to drain off excess oil. Reserve quail and bacon, keeping hot.

Carrot Purée

Ingredients:

4 cups carrots, peeled and rough diced
1/4 cup russet potatoes, peeled and rough diced
1 medium shallot, peeled and quartered
1 medium garlic clove, peeled and cut in half
1 1/2 quarts water
2 tablespoons unsalted butter
salt, as needed
white pepper, freshly ground, as needed

Preparation:

Combine all ingredients except butter, salt and white pepper in large saucepan over medium heat, bring to boil, cook until vegetables are soft. Use a slotted spoon to remove carrots and potatoes from the pan and transfer them to a food processor; purée. Pulse in the butter - do not overwork - butter will break. Season. Transfer to Bain Marie, reserve keeping hot.

Answer 4

I do, we wrap them in bacon. I either put them on the grill or in the oven @ 350. cook it like you would chicken. I didn't think I would like it, but it was delicious, the bacon gives it a great taste.
ENJOY!!!!!

Answer 5

I bet Dick Chaney does.LMAO.....But try googling it.