Advice cooking quail | TigerDroppings.com

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K E V 8 4
LSU Fan
Member since Jul 2010
246 posts

Advice cooking quail



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
3152 posts

re: Advice cooking quail


Cut them into halves then fry like chicken.





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hiltacular
Georgia Tech Fan
FILA
Member since Jan 2011
9257 posts
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re: Advice cooking quail


Cut them into breasts and cook the breasts as you would chicken.





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Tigerpaw123
USA Fan
Louisiana
Member since Mar 2007
9391 posts

re: Advice cooking quail


cut in half, season generously and coat with canola oil and grill





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BomagATM
New Orleans Saints Fan
Orange Beach, AL
Member since Aug 2011
379 posts

re: Advice cooking quail


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
Middle of the Mall
Member since Aug 2011
6658 posts

re: Advice cooking quail


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
151 posts

re: Advice cooking quail


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
4460 posts

re: Advice cooking quail


quote:

fry like chicken






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