Quail and Oysters
• Quail
• 3 oysters per quail
• Melted butter
• Corn meal
• Flour
• Butter
• Salt and pepper to taste
Wipe birds inside and out with a damp cloth. Dip oysters in
melted butter, then in corn meal and place inside bird.
Make flour and
butter paste; rub birds well with paste. Put birds in baking
dish, place a strip of bacon across each bird. Bake 30
minutes, basting
well with butter. May be served on toast.
http://www.ces.ncsu.edu
Quail in Raspberry Sauce
• Quail (about 4 ounces each)
• 2 to 3 tablespoons salad oil
Sauce:
• 1/3 cup sugar
• ½ cup raspberry vinegar or red wine vinegar
• 2 cups chicken broth
• 1-1/2 tablespoons cornstarch
• 1-1/2 tablespoons water
• 1 cup fresh or partially thawed, frozen, unsweetened raspberries
• 2 tablespoons brandy
• 2 tablespoons lemon juice
• salt and white pepper
Rinse birds and pat dry; save necks and giblets for another
use.
Pour 2 tablespoons oil into a 10- to 12- inch frying pan over
medium high heat. Add birds, a few at a time (do not crowd),
and
brown all over, about 5 minutes per bird; add oil as needed.
Arrange birds, breast up and slightly apart, on a rack in
a 12- by 17- inch roasting pan. Roast birds in a
400°F oven until
breast are still red and moist in center but not wet-looking (cut
into breast just above wing joint to test), 12 to 15 minutes. Remove
birds to a platter; if needed, keep warm in a 150°F
oven up to 30 minutes. Reserve roasting juices.
Make sauce: To the frying pan add sugar and 1 tablespoon
vinegar. Cook over medium high heat until sugar
liquefies and turns
a golden caramel color, 3 to 5 minutes. While stirring,
add remaining vinegar;
simmer, stirring, until caramel dissolves, about
2 minutes. Add broth and quail roasting juices;
boil, uncovered, until
reduce
by half, about 15 minutes. Mix cornstarch and water;
stir into sauce. Stir until boiling. Add rshtmlberries,
brandy,
lemon
juice, and salt and pepper to taste.
Pour sauce over the birds and serve.
Thanks to: Sunset 1990 Recipe Annual
www.exoticmeats.com
Grilled Quail With Bacon
• 2 quail breasts or 1 chicken breast half
• 3 strips bacon, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tsp. sherry vinegar
• 1-1/2 tsp. honey
• 8 haricot verts (long, French green beans)
• 1/2 tsp. cilantro, chopped
• Salt and pepper to taste
Marinate breasts in olive oil, garlic and cilantro for at least
2 hours. Grill on both sides until done.
Meanwhile, heat bacon in a sauté pan over medium heat and render out the fat.
Discard all but 1 teaspoon of the bacon fat. Add onions and sauté with
the bacon until onions are translucent. Add garlic and sauté for
1 more minute. Add sherry vinegar and reduce until it’s
almost dry. Add honey and simmer until
it thickens slightly. Add haricot
verts, cilantro, salt and pepper and simmer
for another minute. Serve with grilled
quail or chicken breasts.
www.wildgamerecipes.org
Quail Casserole
• 3 lbs. quail
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 6 tbsp. butter
• 15 oz. can artichokes (optional)
• 1/4 lb. mushrooms
• 2 tbsp. flour
• 2/3 cup chicken consomme
• 3-4 tbsp. sherry (cream or cooking)
Salt, pepper, and paprika quail or dove and fry in 4 tbsp.
butter. Place in casserole. Place artichokes between quail
or dove. Saute
mushrooms in 2 tbsp. butter. Add 2 tbsp. flour. Stir in consomme
and sherry. Cook 5 minutes. Pour over quail or dove. Cover
and cook at 350 degrees for 1 hour.
http://www.ces.ncsu.edu
Cajun-Fried Quail Caesar Salad
with Pickled Jalapeño Bread
Sticks
Kevin Durkin and Andreas Camacho, chefs at the Red Lion (now owned
by Doubletree Hotel), got lots of oohs and aahs for this salad
at the recent Caesar Salad Competition. It is not served at the
hotel, but is prepared sometimes for special events.
• 1/3 cup Caesar Dressing (recipe follows)
• Cajun-Fried Quail (recipe follows)
•
Jalapeño Bread Sticks (recipe follows)
• 2 cups cut, cleaned romaine lettuce (about 1 head)
• 2 tablespoons freshly grated Parmesan, or to taste
Prepare dressing, quail and bread sticks. In a large bowl,
toss romaine with dressing until all leaves are coated.
Divide among
4 plates and sprinkle each with Parmesan. Top each salad
with half a Cajun-Fried Quail and 2 Jalapeño Bread Sticks. Makes 4
servings.
Caesar Dressing
• 1 egg yolk
• 1 tablespoon fresh lime juice
• 2 tablespoons white wine vinegar
• Dash of Worcestershire
• 1 tablespoon Dijon mustard
• 2 tablespoons anchovy paste or mashed anchovies
•
1½ teaspoons to 1 tablespoon chopped garlic
• 1 cup virgin olive oil
• Salt and freshly ground black pepper, to taste 1 tablespoon freshly
gratedParmesan cheese
In a small bowl, whisk together egg yolk, lime juice, vinegar,
Worcestershire, mustard, anchovy and garlic. Slowly
whisk in olive oil until emulsified. (Alternatively,
combine
all ingredients
except
oil in a blender and purée. While motor is running,
slowly pour olive oil through cap in a thin, steady stream.
Season with
salt, pepper and Parmesan.) Set aside.
Cajun-Fried Quail
• 2 boneless quail
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon each: garlic powder, chili powder and paprika
• 1 teaspoon each: cayenne pepper, salt and black pepper
• Oil for deep-frying (peanut oil preferred)
Marinate quail in buttermilk 15 minutes in a glass container
or plastic bag.
In a small bowl, thoroughly combine flour,
garlic powder, chili powder, paprika, cayenne,
salt and
black pepper;
set aside.
Heat oil in a deep-fryer or Dutch oven to 375
degrees. Remove quail from buttermilk and place
in flour
mixture, turning
to coat well.
Fry in oil about 8 minutes. Remove and drain
on paper towels. Cut in halves.
Jalapeño
Bread Sticks
• 4 ounces puff pastry (can use frozen)
• 1 egg blended with 2 tablespoons water
•
1 ounce each: freshly grated Parmesan cheese and finely chopped
pickled, seeded jalapeños
Thaw puff pastry if frozen. Roll out 1/8
inch thick and cut into 10-by-1-inch
strips. Brush
with egg-water
mixture,
then
sprinkle
with Parmesan and jalapeños. Twist
each strip 4 to 6 times to produce a spiral.
Line
a cookie sheet
with parchment paper
(necessary to keep from sticking), then
place strips on parchment. Bake in
350-degree oven 15 minutes, or until lightly
golden. Let cool before serving.
www.chron.com
Quail with Mushrooms
Pick, draw, and singe the birds. Wipe
carefully, inside and out. Then bind
each bird with
a slice of bacon.
Put birds
into a buttered
pan and basteoccasionally while they
are roasting. If they are large birds,
they will
require
about 1/2 hour
to cook.
when they
are done, put them into a warmer
for 2 minutes while you add 1 tbsp. of
butter, a little
hot water, and
the juice
of 1/2
lemon
to the fat in the pan, stirring to
make gravy. Serve the birds on toat witht
he gravy poured
over them;
garnish with a wedge
of lemon or currant or grape jelly.
On the same plate, serve mushrooms
as follows:
Mushrooms:
Peel fresh mushrooms and cut the
stems free. Put them in a dish
with enough
melted butter
to make
them all
thoroughly
shiney. Add
salt and pepper rather generously.
Let sit 1 hour and then broil on
a grill
in time
to serve hot
with quail.
http://www.ces.ncsu.edu
Quail in Red Wine
• 6 quail, cleaned
• Brandy
• All-purpose four
• 6 tbsp. butter or margarine
• 2 cups sliced mushrooms
• 1/4 cup melted butter or margarine
• 1 cup consomme
• 1 cup dry red wine
• 1 stalk celery, quartered
• Salt and pepper
• Juice of 2 oranges, strained
Rub quail with cloth soaked in brandy; dust with flour. Melt
6 tbsp. of butter in a heavy
skillet; add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter;
pour
over quail. Add consommé,
wine, celery, salt, and pepper.
Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery,
if desired;
stir
in
orange juice. Heat thoroughly.
Yields: 6 servings.
http://www.ces.ncsu.edu
Fried Quail with Onion Gravy
• 30 quail, cleaned
• Salt
• Pepper
• All-purpose flour
• 8 slices bacon
• 2 cups peanut oil
• 1/4 cup all-purpose flour
• 1 cup water
• 2/3 cup minced onion
• Dash of garlic salt
Sprinkle quail with salt and pepper to taste; dredge in flour,
and set aside.
Fry bacon in a large skillet. Remove bacon, reserve for other
uses. Add peanut oil to drippings in skilled; heat over medium
heat.
Add quail; cook 10-12 minutes on each side or until done. Remove
quail from pan; drain on paper towels. Reserve 1/4 cup drippings
in pan.
Add flour to drippings, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add water, stirring well.
Add onion and cook
over medium heat, stirring constantly, until thickened and
bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic
salt. Yields:
15 servings.
http://www.ces.ncsu.edu
Oven Fried Quail
• 6 quail, cleaned
• 1/2 cup herb stuffing mix, crushed
• 1/3 cup butter, melted
• 1/3 cup Parmesan cheese, grated
• 2 tbsp. green onion, finely chopped
Preheat oven to 350 degrees F. Line a baking pan with aluminum
foil. Split quail down back and flatten. Combine
stuffing mix, cheese, and onion. Dip quail in melted butter
and coat with
stuffing mixture. Place in pan and bake 30-40 minutes, or until meat
can be easily removed from bones. Serve immediately.
http://www.ces.ncsu.edu
