SKILLET QUAIL
COMMING FROM THE COUNTRY YOU GET TO EAT A LOT OF DIFFERENT DISHES
Provided by FANNIE MCCOY
Categories Other Main Dishes
Time 55m
Number Of Ingredients 10
Steps:
- 1. BROWN THE WHOLE BIRDS IN THE BUTTER,THEN REMOVE THEM AND SET ASIDE.
- 2. IN THE SAME SKILLET COOK THE CARROTS,ONIONS,GARLIC,AND PARSLEY UNTIL TENDER .STIRRING OFTEN .ADD THE RICE AND MIX THROUGHLY,ADD THE CHICKEN BROTH ,SALT AND PEPPER
- 3. PLACE THE BIRDS ON TOP OF THE MIXTURE,SPRINKLE WITH ADDITIONAL SALT AND PEPPER.PLACE SOME BACON ON TOP OF EACH BIRD AND COVER
- 4. COOK FOR 30 MIN. OR UNTIL TENDER. REMOVE THE BACON AND SERVE.
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.
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
SAUTEED QUAIL WITH RAISINS
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle quail on all sides with salt and pepper.
- Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
- Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
- Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 22 grams, Sodium 1069 milligrams, Sugar 25 grams, TransFat 1 gram
PAN-COOKED QUAIL, VIETNAMESE-STYLE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
- Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
- Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams
SMOTHERED QUAIL OR DOVE
Make and share this Smothered Quail or Dove recipe from Food.com.
Provided by Dreamgoddess
Categories Quail
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Note: 12 doves can be substituted for the 6 quail.
- Season the quail with salt and pepper.
- Melt butter in a heavy skillet and brown the quail.
- Remove the quail to a baking dish.
- Add flour to the butter in the skillet and stir to combine.
- Slowly add the chicken broth, sherry, salt and pepper.
- Mix well and pour over the quail.
- Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
- This is very good served over rice with some homemade biscuits.
Nutrition Facts : Calories 421, Fat 25.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 399, Carbohydrate 6, Fiber 0.1, Sugar 1, Protein 23.6
QUAIL SKILLET
Make and share this Quail Skillet recipe from Food.com.
Provided by ratherbeswimmin
Categories Quail
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
- Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
- Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
- Dredge the quail in the flour, and then reserve the flour.
- Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
- Remove the quail to a plate.
- Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
- Return the skillet to med-low heat.
- Add the reserved flour to the oil in the skillet.
- Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
- Slowly whisk in the chicken broth.
- Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
- Taste and adjust with salt and pepper.
- Serve with cooked rice.
Nutrition Facts : Calories 773.5, Fat 28.6, SaturatedFat 8, Cholesterol 172.4, Sodium 639.4, Carbohydrate 69.8, Fiber 1.2, Sugar 0.4, Protein 53.6
More about "skillet quail recipes"
SOUTHERN PAN FRIED QUAIL - STACY LYN HARRIS
From stacylynharris.com
Cuisine AmericanCategory Main Course
- Drizzle olive oil into a super hot skillet. When olive oil is shimmering, place quail in skillet for 3 minutes. Turn over and cook the other side for about 2 minutes. Remove the quail from the skillet and serve with Smashed Sweet Potatoes.
SOUTHERN DEEP FRIED QUAIL RECIPE - LANA’S COOKING
From lanascooking.com
4.7/5 (40)Total Time 15 minsCategory Main DishesCalories 480 per serving
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
- Meanwhile, in a well-seasoned black iron skillet bring enough oil for frying up to temperature. You’ll want oil to a depth of about 1-inch.
THE BEST CAST IRON PAN SEARED QUAIL RECIPE - EAT SIMPLE …
From eatsimplefood.com
Cuisine InternationalTotal Time 25 minsCategory Main DishCalories 276 per serving
ASIAN STYLE ROASTED QUAIL - JO COOKS
From jocooks.com
NO-FAIL QUAIL – GARDEN & GUN
From gardenandgun.com
13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
QUAIL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - HOW TO MAKE
From delish.com
THE BEST SKILLET QUESADILLA RECIPE » CAMPFIRE FOODIE
From campfirefoodie.com
ROAST QUAIL RECIPE - HOW TO OVEN ROAST QUAIL | HANK SHAW
From honest-food.net
CAST IRON CHICKEN-FRIED QUAIL – GARDEN & GUN
From gardenandgun.com
BACON-WRAPPED QUAIL - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
TRAVELING SKILLET: CAST-IRON SKILLET QUAIL
From southerncastiron.com
PAN FRIED QUAIL - RECIPE - COOKS.COM
From cooks.com
SUMMER COOKING HACK: WAYS TO GRILL WITH CAMPFIRES OR FIREPITS | CNN
From edition.cnn.com
A SIMPLE RECIPE FOR MASTERING GRILLED STEAK - THE NEW YORK TIMES
From nytimes.com
PAN-ROASTED QUAIL WITH PLUM PAN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
EASY PAELLA RECIPE - HOW TO MAKE PAELLA - THE PIONEER WOMAN
From thepioneerwoman.com
QUAIL & RICE SKILLET – BROKEN ARROW RANCH
From brokenarrowranch.com
SIMPLE, 1-SKILLET CHICKEN BREAST DINNER EVOKES SUMMER IN PROVENCE
From apnews.com
You'll also love