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Started By
Message
Your go to quail recipe?
Posted on 11/12/17 at 11:52 am
Posted on 11/12/17 at 11:52 am
Acquired some quail and looking for the OB’s preferred recipe.
11
Posted on 11/12/17 at 11:59 am to Deaux boi
I "go" eat it when a podnah cook's it......
Posted on 11/12/17 at 2:41 pm to Potchafa
Cut breast off bone, split a jalapeno in half and remove seeds and place breast in each half. wrap in bacon and stick with tooth pick and grill.
Posted on 11/12/17 at 3:28 pm to Deaux boi
food / drink board baw...
Posted on 11/12/17 at 3:48 pm to Deaux boi
Fried
Posted on 11/12/17 at 4:27 pm to Deaux boi
Split in half, season well, spray with Pam and grill till the breast is 150-155, had some last weekend
Posted on 11/12/17 at 5:09 pm to Deaux boi
Quail Joesph
My grandmother used to make it and we would eat with homemade buttermilk biscuits. It looks harder to make than it actually is.
Ingredients
Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Skin the quail.
3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.
4) From the milk, remove the quail. Drain and dry well.
5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.
6) After this, coat the quail with flour, removing excess flour.
MAKING
7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.
8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.
9) In the remaining oil, saute chopped onions and green onions, until transparent.
10) To this, stir in 3 tablespoons of flour.
11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)
12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.
13) To this, add bouillon cubes.
14) Cook over low heat for 30 minutes, stirring constantly.
15) To this, add the seasonings, salt and pepper to taste.
16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.
17) After this, pour the sauce over the quail.
18) Sprinkle 1/2 of the chopped parsley as well.
19) With aluminum foil, cover the dish.
20) Bake in the oven at 350 degrees, for 1 hour.
21) Then, remove the foil, add another cup of sherry and baste the quail.
22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.
23) Again, remove the foil and add the remaining wine, just before this cooking is over.
24) Cover again and return to the oven, to cook for 30 more minutes.
SERVING
25) Garnish with the remaining parsley and serve with wild rice or white rice.
.
Read more at LINK
My grandmother used to make it and we would eat with homemade buttermilk biscuits. It looks harder to make than it actually is.
Ingredients
Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Skin the quail.
3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.
4) From the milk, remove the quail. Drain and dry well.
5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.
6) After this, coat the quail with flour, removing excess flour.
MAKING
7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.
8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.
9) In the remaining oil, saute chopped onions and green onions, until transparent.
10) To this, stir in 3 tablespoons of flour.
11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)
12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.
13) To this, add bouillon cubes.
14) Cook over low heat for 30 minutes, stirring constantly.
15) To this, add the seasonings, salt and pepper to taste.
16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.
17) After this, pour the sauce over the quail.
18) Sprinkle 1/2 of the chopped parsley as well.
19) With aluminum foil, cover the dish.
20) Bake in the oven at 350 degrees, for 1 hour.
21) Then, remove the foil, add another cup of sherry and baste the quail.
22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.
23) Again, remove the foil and add the remaining wine, just before this cooking is over.
24) Cover again and return to the oven, to cook for 30 more minutes.
SERVING
25) Garnish with the remaining parsley and serve with wild rice or white rice.
.
Read more at LINK
This post was edited on 11/12/17 at 5:12 pm
Posted on 11/12/17 at 5:13 pm to Deaux boi
I usually skin em whole, un-case some boudin and stuff it with that, then wrap in bacon and grill.
Posted on 11/12/17 at 8:18 pm to Deaux boi
Crumbled cornbread and fine chopped onion and celery inside,wrapped with good smoked bacon outside,put 'em in the oven.
Posted on 11/13/17 at 6:01 am to auggie
Fried quail, with biscuits and gravy. Reminds me of my youth.
Posted on 11/13/17 at 8:10 am to Deaux boi
Fried, with mash potatoes and gravy. Make a little jello/fruit type dish so you have something sweet with it.
This has been handed down from many generations of quail hunters I know. My father was a big quail hunter, and I run with some guys now that hunt an old family ranch in North Texas. So I'm not just blowing smoke up your arse.
ETA: Whoever suggested jalapeno cheese bacon wrapped quail bombs should have their quail cooking card revoked.
They must be thinking of doves.
ETA2: That came out wrong. I'm sure they are great wrapped in bacon with the fixings, but quail are so few and far between, you owe it to yourself to do the big meal by frying them, making a gravy, etc.
This has been handed down from many generations of quail hunters I know. My father was a big quail hunter, and I run with some guys now that hunt an old family ranch in North Texas. So I'm not just blowing smoke up your arse.
ETA: Whoever suggested jalapeno cheese bacon wrapped quail bombs should have their quail cooking card revoked.
They must be thinking of doves. ETA2: That came out wrong.
I'm sure they are great wrapped in bacon with the fixings, but quail are so few and far between, you owe it to yourself to do the big meal by frying them, making a gravy, etc.This post was edited on 11/13/17 at 9:02 am
Posted on 11/13/17 at 9:47 am to Deaux boi
Fried-gravy and biscuits!!!
Posted on 11/13/17 at 9:50 am to Swampman
I always make a quail fricassee and serve it with brown gravy over mashed potatoes
Posted on 11/13/17 at 9:55 am to Deaux boi
Garlic habanero jerk quail on the grill
Posted on 11/13/17 at 11:48 am to Deaux boi
Skin them, season, stuff with a jalapeño pork sausage, bake and enjoy. My favorite way..
Posted on 11/13/17 at 1:50 pm to Cypressknee
split them
marinate them in fajita bath for no longer than 20 minutes
grill them over mesquite fire basting with butter
marinate them in fajita bath for no longer than 20 minutes
grill them over mesquite fire basting with butter
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