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Started By
Message
I need a new Quail recipe
Posted on 2/11/14 at 3:23 pm
Posted on 2/11/14 at 3:23 pm
I usually stuff with different things, but looking to try a glaze. open to suggestions.
I have crawfish and aborio rice to make a little risotto on the side, if that make a difference.
I have crawfish and aborio rice to make a little risotto on the side, if that make a difference.
Posted on 2/11/14 at 3:55 pm to Tigerpaw123
What they said. Fried and smothered is awesome, fwiw.
Posted on 2/11/14 at 4:29 pm to Motorboat
I've used the Dalmatia Fig Spread as a glaze on quail and it turned out really well.
Dalmatia products
Dalmatia products
Posted on 2/12/14 at 9:53 am to Motorboat
I watched Chopped last night. Quail was included in the entree. One of them brined it in pickle juice and fried it, I believe. Judges loved it. I know one of them brined. I'm not positive the brined one was the fried one, but if not, it was pan fried/sauteed, I think.
Posted on 2/12/14 at 10:14 am to Gris Gris
The things are so tiny to deal with, but I would probably stuff the little buggers with something along the lines of a mousse or pate.
Posted on 2/12/14 at 10:34 am to Motorboat
Split open and marinade for a couple of hours in a half cup of Pinot Grigio wine with a teaspoon of Worcestershire a little black pepper and a clove of finely minced garlic.
Remove and discard marinade. Season with a touch of salt and pepper and grill.
For each bird, mix a tablespoon of seedless blackberry jam with four Tablespoons of Pinot Grigio, a half Tablespoon of butter and a half teaspoon of lemon juice in a sauce pan. bring to a froth and reduce slightly. Taste for seasoning and add a little salt if desired.
Serve quail on a bed of wild rice with sauce drizzled over the top and a vegetable or salad on the side.
Uh - make certain all of the shot has been removed as it adds little flavor and is tough on the teeth.
Remove and discard marinade. Season with a touch of salt and pepper and grill.
For each bird, mix a tablespoon of seedless blackberry jam with four Tablespoons of Pinot Grigio, a half Tablespoon of butter and a half teaspoon of lemon juice in a sauce pan. bring to a froth and reduce slightly. Taste for seasoning and add a little salt if desired.
Serve quail on a bed of wild rice with sauce drizzled over the top and a vegetable or salad on the side.
Uh - make certain all of the shot has been removed as it adds little flavor and is tough on the teeth.
This post was edited on 2/12/14 at 10:36 am
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