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K E V 8 4 
LSU Fan
H-town
Member since Jul 2010
189 posts
| Advice cooking quail (Posted on 2/14/13 at 8:58 am)
A neighbor has gifted me with two packages of quail - probably about 8 in each package. I cooked the first batch a couple of months ago the way my Dad used to cook doves - top of oven, slow roasted, to make a nice little gravy. (This is fantastic with white beans by the way.)
For the first batch I seasoned with salt, pepper, garlic powder and a little (very light) Chachere or similar. They came out very nicely, but the breasts were a little dry. Any suggestions for my second batch, to minimize dryness of breasts? (And, I'm not looking for bacon to be part of the answer. Frankly, I think you could wrap a dried turd in bacon and it wouldn't taste all that bad.  )
Thanks.
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tenfoe
Member since Jun 2011
1297 posts
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| re: Advice cooking quail (Posted on 2/14/13 at 9:07 am to K E V 8 4)
Cut them into halves then fry like chicken.
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hiltacular 
Georgia Tech Fan
ATL
Member since Jan 2011
5878 posts
| re: Advice cooking quail (Posted on 2/14/13 at 9:25 am to K E V 8 4)
Cut them into breasts and cook the breasts as you would chicken.
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Tigerpaw123 
USA Fan
P'ville
Member since Mar 2007
7565 posts
| re: Advice cooking quail (Posted on 2/14/13 at 9:46 am to K E V 8 4)
cut in half, season generously and coat with canola oil and grill
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BomagATM 
New Orleans Saints Fan
New Orleans
Member since Aug 2011
372 posts
| re: Advice cooking quail (Posted on 2/14/13 at 10:14 am to Tigerpaw123)
I agree with the cut in half, season, and grill advice. Just be careful that you don't overcook.
The best quail dish I have ever had was the Chef Chris' Quail Gumbo at La Provence. The quail are roasted, stuffed with rice, and placed into the gumbo. I would love to know how they prepare that dish.
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Capt ST
LSU Fan
EM-50 Project
Member since Aug 2011
3380 posts
| re: Advice cooking quail (Posted on 2/14/13 at 11:02 am to Tigerpaw123)
quote:
cut in half, season generously and coat with canola oil and grill
This and right at the end make a glaze with honey, butter and ancho pepper.
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Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: Advice cooking quail (Posted on 2/14/13 at 11:16 am to K E V 8 4)
If you want to do the gravy thing again, quarter them and start with the leg/thigh. After a couple minutes add in the breast. This should help prevent overcooking, as it is much easier to overcook breast than legs/thighs.
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MillerMan
LSU Fan
West U, Houston, TX
Member since Aug 2010
1167 posts
| re: Advice cooking quail (Posted on 2/14/13 at 11:18 am to K E V 8 4)
quote:
fry like chicken
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