GRILLED QUAIL WITH LINGONBERRY SAUCE
Steps:
- Preheat oven to 350 degrees F and grill to medium heat.
- In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.
- Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.
- Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.
- Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)
GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE
From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.
Provided by Dreamgoddess
Categories Quail
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the quail and pat dry.
- Place in a shallow dish and pour the Italian dressing over the quail.
- Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
- Stir in the blackberry spread until smooth.
- Set aside 3/4 c for serving.
- Remove the quail and discard the marinade.
- Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
- To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.
Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2
GRILLED QUAIL
Steps:
- In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
- Preheat an outdoor grill to medium-high heat.
- Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
- In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.
MAMA'S QUAIL IN RED WINE SAUCE
Make and share this Mama's Quail in Red Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
- Season quail with salt and pepper.
- Place the flour in a shallow dish and lightly season with salt and pepper.
- Coat the quail in the flour, shaking off the excess.
- To cook: heat the oil in a large ovenproof skillet over med-high heat.
- Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
- Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
- Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
- Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
- Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
- Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
- Add in the stock and continue to simmer until reduced by half, about 5 minutes.
- Taste and adjust for seasoning with salt and pepper.
- Whisk in the butter.
- Return the quail to the sauce and spoon the sauce over to coat; serve immediately.
Nutrition Facts : Calories 792.2, Fat 47.7, SaturatedFat 12.5, Cholesterol 189.4, Sodium 209.8, Carbohydrate 27.5, Fiber 0.8, Sugar 1.4, Protein 49.4
EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
- Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
GRILLED MARINATED QUAIL
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and dry quail.
- Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
- To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 118 milligrams, Sugar 0 grams
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GRILLED QUAIL RECIPE - HOW TO GRILL QUAIL | HANK SHAW
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- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
GRILLED QUAIL WITH BLACKBERRY SAUCE - RECIPE PETITCHEF
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Cuisine EnCategory Main DishServings 4Total Time 30 mins
- Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing.
- Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half.
- Whisk in blackberry spread until smooth. Reserve 3/4 cup.Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce.
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