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Post by Biggie on Jan 21, 2004 6:31:26 GMT -5
My dad gave me a dozen or so quail and I need some recipies. The only other way I've fixed them is baked mushrooms over wild rice and I'm lookin for soemhting different to try.
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Post by hunt4fun1 on Jan 21, 2004 9:18:35 GMT -5
Bro,
Quail is the best tasting bird out there along with pheasant and I personally don't like to cover up the flavor too much.
Aside from simply grilling them, I'd have to say fried is my favorite way to enjoy them. You can do this recipe with whole boneless or just the breasts. If you have the whole bird and don't know how to de-bone it, clip the legs off and pull out the breasts. De-boning is tricky if you don't know how.
8 (4 ounce) whole quail, boneless, rinsed and patted dry
1 tablespoon Worcestershire sauce
1 tablespoon dry Sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil, plus 1 tablespoons
3 cups all-purpose flour
1/3 cup chopped yellow onions
1 3/4 cups whole milk
2 tablespoons chopped green onions
1 tablespoon chopped garlic
2 tablespoons chopped parsley
In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper. Let em sit in that mixture for bout 30 minutes at room temperature.
Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.
In a shallow bowl, combine the flour with whatever you like to season your flour with. I like a mix of black pepper, salt and red pepper. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.
Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.
To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat. Serve with mashed potatoes and smother both quail and potatoes with the gravy.
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