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Quail gumbo, anything different?
Posted on 10/30/18 at 12:57 pm
Posted on 10/30/18 at 12:57 pm
I've got about 5 lbs of quail I was going to throw together in a quail and sausage gumbo (3 gallons) for Saturday.
I've got the process down for chicken and sausage, seafood, etc. Should I do anything differently for the quail?
My plan was to smoke them the night before, make a stock from the bones, trimming, and vegetables. Then just make like a normal gumbo.
Never dealt with quail before. TIA
I've got the process down for chicken and sausage, seafood, etc. Should I do anything differently for the quail?
My plan was to smoke them the night before, make a stock from the bones, trimming, and vegetables. Then just make like a normal gumbo.
Never dealt with quail before. TIA
3
Posted on 10/30/18 at 1:05 pm to BoogaBear
Sounds great. Only thing I can add is to be very careful with deboning them. The damn bones are so small and it's easy to miss some.
I use to make a lot of quail sauce piquant for my wife's former boss who hunted dove and quail and sent the birds to me. Small game with tiny bones can be a PITA to deal with at times.
I use to make a lot of quail sauce piquant for my wife's former boss who hunted dove and quail and sent the birds to me. Small game with tiny bones can be a PITA to deal with at times.
Posted on 10/30/18 at 1:12 pm to BoogaBear
Post pics after smoking and the final product!
Posted on 10/30/18 at 1:16 pm to JGood
quote:
Post pics after smoking and the final product!
Will do, we have quite the shindig planned. TV outside, rented a bounce house for the kids. Showing these bama people how we do game day.
Posted on 10/30/18 at 4:40 pm to BoogaBear
I did one last weekend with quail and squirrels. They were breasted with the bones in. I cooked them like that. Not a big deal to pull off the bone when eating. Much easier than the squirrel for sure. It was really good despite the extra work.
Sorry. Mine was dove, not quail. Probably work the same tho.
Sorry. Mine was dove, not quail. Probably work the same tho.
This post was edited on 10/30/18 at 4:42 pm
Posted on 11/2/18 at 2:36 pm to latech15
Quail has been smoked. Ignore the Auburn logo. They all have their flaws.
Posted on 11/2/18 at 2:47 pm to BoogaBear
It would be extremely hard for me not to eat the quail before making the gumbo, I love quail
Posted on 11/2/18 at 11:59 pm to BoogaBear
Be sure you pick out all of the shot! Always hate to bite down on a piece of shot.
I know of nothing different that needs to be done.
Useless facts time: Novelist James Lee Burke's main Character in 10-20 novels is a cop (a county Deputy in New Ideria, LA) named Dave Robicheaux. Robicheaux was a New Orleans cop before New Iberia. The story plot lines often mention Robin Gumbo made and served at various Bars in NO. Always wondered if that was a common thing. Never able to confirm it. ???
I know of nothing different that needs to be done.
Useless facts time: Novelist James Lee Burke's main Character in 10-20 novels is a cop (a county Deputy in New Ideria, LA) named Dave Robicheaux. Robicheaux was a New Orleans cop before New Iberia. The story plot lines often mention Robin Gumbo made and served at various Bars in NO. Always wondered if that was a common thing. Never able to confirm it. ???
This post was edited on 11/3/18 at 12:01 am
Posted on 11/3/18 at 7:57 am to MeridianDog
My grandmother fried robin once when I was young. I remember it being delicious.
Posted on 11/3/18 at 8:00 am to BoogaBear
I would debone the quail.
Posted on 11/3/18 at 11:16 am to MeridianDog
quote:
e story plot lines often mention Robin Gumbo made and served at various Bars in NO.
I grew up in Norco and this was on my Neighbor's regular rotation in the fall. He was an old school coonass from Vacherie.
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