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Great Recipes for Our
Gourmet Quail
Click Here to Purchase Gourmet Quail
BONELESS BREAST OF QUAIL:
On the griddle: Place a slice of fresh or canned jalapeno pepper
on one side of boneless breast. Fold over and secure with a toothpick.
Season with garlic salt and coarse-ground black pepper. (Other suggestions:
seasoned salt, paprika, fajita seasoning, cajun spices). Place on hot,
buttered griddle, put weight* on top, and cook until golden and done
through.
*Weight can be heavy pan or plate. Shown is 2 x 12 piece of lumber cut to
fit. |
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LEGS:
To griddle: Place thawed legs on griddle that has been buttered.
Season with garlic salt and course-ground black pepper. Put weight on top.*
Cook until done, and then turn to other side.
*You can use a heavy plate or pan. I have a section of 2 x 12 board cut
to fit.
To fry: Place thawed legs in container of buttermilk and store in
refrigerator. When ready to cook, shake in plastic bag with flour and
seasonings. (Salt, pepper, paprika, etc.) Deep Fry. Make sure temperature is
not too hot so that legs do not brown too quickly. Serve with one of the
following dips if desired:
 | Bottled barbeque sauce |
| Marie's Honey Mustard salad dressing |
| Marie's Ranch salad dressing |
| Cream gravy |
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QUAIL IN CREAM WINE SAUCE:
Shake whole, semi-boneless birds in bag with flour, salt and pepper.
Brown in melted butter in heavy skillet over medium-high heat until nicely
browned on all sides. Remove pieces from skillet and arrange in oven
casserole with cover. When all birds are browned, add 1 cup white wine or
sherry to skillet. Then mix in 1 can cream of mushroom soup, 1 can cream of
chicken soup, 1 can cream of celery soup, and 1 jar sliced mushrooms. Mix
well and bring to boil, then pour over birds. Cover and bake in 325-degree
oven for 1 to 1 1/2 hours, or until done and tender. Remove birds to serving
platter and pour some of the sauce over, and serve the rest alongside. |
MARINATED QUAIL:
On the grill: Birds are breast-split and ready for the grill.
Spread and place birds on hot grill. Cook until done and nicely browned. |
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