BAKED QUAIL
This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.
Provided by Bone Man
Categories Quail
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 325-degrees F.
- If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
- Lightly rub all the quail, inside and out with the seasoned salt.
- In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
- Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
- Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
- Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
- Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
HEAVENLY BAKED QUAIL
Oh my gosh! My brother told me how to make this years ago and asked if I would make it for him. We had cleaned some fresh quail and his wife was out of town. I did and was instantly hooked on this meal. We had this like every night for a week and at least once a week after due to the fact we raised quail on the farm at the time.
Provided by nesbitt929
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In frying pan heat about 2 inches of oil.
- Cut each quail in half down the back.
- Wrap bacon piece around each half and secure with toothpicks.
- Dredge in flour and fry in the oil until light brown.
- Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail.
- Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven.
- Remove the toothpicks.
- Serve over hot rice or mashed potatoes.
- Good with hot buttered biscuits.
Nutrition Facts : Calories 617.9, Fat 26.8, SaturatedFat 8.3, Cholesterol 103.3, Sodium 1483.6, Carbohydrate 58.9, Fiber 2.8, Sugar 4.1, Protein 33.2
QUAIL IN MUSHROOM GRAVY
We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.
Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
ATLANTA FALCONS CROCK POT QUAIL
Make and share this Atlanta Falcons Crock Pot Quail recipe from Food.com.
Provided by Iowahorse
Categories Quail
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour.
- Brown in hot peanut oil in a skillet.
- Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or`til birds are tender.
- Remove bay leaves add the cheese and cook for 30 min more.
- Serve over rice or noodles.
Nutrition Facts : Calories 1119.9, Fat 72.2, SaturatedFat 17.9, Cholesterol 201.3, Sodium 2550.4, Carbohydrate 51.8, Fiber 2.7, Sugar 6, Protein 58.6
QUAIL WITH RICE
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.
CROCKPOT BAKED QUAIL RECIPE
Provided by ruhroh
Number Of Ingredients 4
Steps:
- Place birds on bottom of Dutch oven or deep baking dish with lid. Sprinkle onion soup mix on top of birds; salt and pepper to taste. Place strips of bacon on top and cover with lid. Bake in oven at 250 degrees for 3-4 hours.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
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