who would eat quail and / guinea fowl? any good recipes?

Question

I am raising both.

Answer 1

With the skin on, rub with Olive oil, sprinkle with favorite herbs, lemon pepper is a good choice, then I just roast it like a chicken.
Mm mm good---

Answer 2

Great birds. They're like mini chickens, so you can look up recipes for roasting or pan frying them. Just substitute quail or guinea fowl for the chicken. Cook it at a shorter time since it's smaller, but other than that, it's pretty much cooking a mini chicken. Try out the websites I've posted to help you look for recipes! Happy cooking!

Answer 3

I ama former chef and have used the two one in all them, quail are small and comfortable, would be crammed or merely split and roasted, they smoke nicely and are not a solid style. Guinea hen is a bigger poultry around the scale of a roasting hen all darkish meat, no longer gamey as they are farm raised now and can be completed interior a similar way as hen or duck, I used alot of Guinea hen breast because it is as enormous or extra beneficial than a hen breast, it lends it self to any sort of sauce even the fruit based ones like roast duck, one element is it is not a fatty poultry so it does could be cooked gently and not overdone.

Answer 4

Fix them just like you would a chicken. You can roast them or flour and fry. I've also had pheasant and pea fowl!
Both are very good too.

Answer 5

Greek Mediterranean Quail Recipe
8 boneless quail as main course
1 lemon
Garlic, minced
Olive oil
Fresh Rosemary & thyme
Salt & pepper

Rub quail on both sides with lemon, olive oil and garlic.
Season with rosemary, thyme, salt & pepper.
Cook for 2 minutes per side over flame.
Move away from flame, cover and cook for 3 minutes.
Serves 4 - This recipe is great to serve with grilled vegetables(marinated with the same seasonings)and couscous.

Guinea Fowl with Orange

Ingredients:
1 large Guinea Fowl (4 to 5 pounds)
salt and freshly ground black pepper to taste
2 medium oranges
2 medium lemons
boiling water, as needed
1/4 cup sugar
1/3 cup white wine vinegar
3 cups chicken stock
1/3 cup Grand Marnier or other orange flavored brandy
2 teaspoons cornstarch
1 tablespoon red currant jelly or apricot jelly (optional)
1/2 cup dry white wine
freshly ground white pepper to taste

Directions:
Preheat oven to 350°F. Season Guinea Fowl inside cavity with salt and black pepper to taste. Place breast side up on a rack in a roasting pan and prick thighs and breast with a fork to allow fat to escape. Roast until juice run clear when the thigh is pricked, about 1-1/2 hours or until thermometer registers 155°F to 160°F.
While Guinea Fowl is cooking, remove zest from the oranges and lemons and cut into fine julienne. Squeeze juice form the oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside.
In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices, and stock and reduce over medium heat to a light sauce consistency.
In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mixture. Simmer briefly until slightly thickened. Stir in jelly, if used, and keep sauce warm.
When Guinea Fowl is cooked, remove from pan and cover with aluminum foil to keep warm. Scoop off fat from pan juices. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened.
Carve Guinea Fowl, place on a warm serving platter, and pour sauce over pieces.

Answer 6

yes