Apple Quail Recipes

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ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE



Roasted Quail with Savory Apple and Cheddar Croustade image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 6 servings

Number Of Ingredients 12

5 MacIntosh apples, peeled and cored
6 tablespoons unsalted butter, divided
1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary)
Salt and freshly ground black pepper
6 disks pre-made pie dough, each 6-inches in diameter
1 cup grated extra-sharp cheddar cheese, divided
1 cup fresh fennel, thinly sliced
6 boned quail, breast bones removed
1 1/2 cups plus 1/2 cup red wine
3 tablespoons dried blueberries
2 tablespoons vegetable oil
1 cup chicken stock

Steps:

  • To prepare the croustade:
  • Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
  • Preheat the oven to 450 degrees F.
  • Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
  • Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
  • To prepare the quail:
  • Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
  • Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
  • Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
  • In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
  • Preheat the oven to 450 degrees F.
  • Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
  • Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
  • Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 8

Number Of Ingredients 9

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  • Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
  • Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

PAN ROASTED QUAIL



Pan Roasted Quail image

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

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

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.

ROAST QUAIL WITH APPLES AND PECANS



Roast Quail with Apples and Pecans image

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)

Provided by Frank Stitt

Yield Makes 2 main-course servings

Number Of Ingredients 13

2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
1 teaspoon olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbledCorn Bread
1/4 cup chicken broth or canned low-sodium broth
4 tablespoons unsalted butter, melted
2 thyme sprigs, leaves removed
1/2 cup pecans, lightly toasted, half roughly chopped
Kosher salt and freshly ground black pepper
4 semi-boneless quail, wing tips trimmed, rinsed and patted dry
1 tablespoon canola or olive oil

Steps:

  • Preheat the oven to 450°F.
  • Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
  • In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
  • Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
  • Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
  • Remove the string from the quail before serving.
  • TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

BROILED QUAIL WITH RAISIN AND APPLE STUFFING



Broiled Quail With Raisin and Apple Stuffing image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup fresh or canned chicken broth
1/4 pound bulk sausage meat
1/2 cup chopped onion
1/2 cup chopped apple cut in small cubes
3/4 cup golden raisins
1/4 cup couscous
1/4 teaspoon cumin
1/8 teaspoon cinnamon
Salt and freshly ground pepper to taste
4 tablespoons gin
4 tablespoons chopped fresh coriander (cilantro)
8 quail, boned except for the wings, thighs and legs
1 tablespoon melted butter
1 tablespoon olive oil
2 tablespoons chopped fresh thyme or 1 teaspoon dried
1 tablespoon lemon juice

Steps:

  • Preheat the broiler to high.
  • In a saucepan, bring the chicken broth to a simmer.
  • Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
  • Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
  • Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
  • Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
  • Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
  • Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 39 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 18 grams, Sodium 1074 milligrams, Sugar 19 grams, TransFat 0 grams

GRANDMA'S QUAIL



Grandma's Quail image

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

8 quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup shortening
¼ cup water
½ cup sour cream

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

QUAIL WITH GRITS, APPLE AND CELERY ROOT



Quail With Grits, Apple and Celery Root image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h

Yield Four servings

Number Of Ingredients 16

4 quails
1/4 cup plus 5 teaspoons olive oil
8 sprigs fresh thyme
1 small onion, peeled and diced
1 rib celery, diced
1 carrot, peeled and diced
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 tablespoons unsalted butter
1 shallot, peeled and finely chopped
1 clove garlic, peeled and minced
1/2 cup instant grits
1/2 cup diced celery root
1 small apple, peeled, cored and diced small
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in 1/4 teaspoon salt and pepper. Set aside.
  • For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 1/4 cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
  • Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
  • Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 619 milligrams, Sugar 6 grams, TransFat 0 grams

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From metro.ca


RECIPES & COOKING INSTRUCTIONS | TEXAS QUAIL FARMS
Toss the quail knots with the olive oil and season with salt and pepper. Grill over high heat for about 3-4 minutes, then turn the quail knots. Remove the quail to the bowl with te jam and vinegar and toss to coat. Place the quail back on the grill and grill for about 30 seconds, then turn again. Serve immediately.
From texquail.com


CHORIZO & APPLE STUFFED QUAIL WITH SAGE-PEPPER JELLY
8 quail, semi-boneless 1 ½ cups Toasted Cinnamon Cider Brine (recipe below) 6 oz. chorizo 3 diced shallots 1 oz. minced cilantro 1 diced Roma apple Sage-Pepper Jelly as needed Kosher salt and pepper to taste. Toasted Cinnamon Cider Brine Yield: 1 ½ cups ¼ cup dark brown sugar ¼ cup apple cider vinegar ¾ cup apple cider 3 crushed garlic cloves
From restaurantbusinessonline.com


APPLE QUAIL ON BAKESPACE.COM
6 Stir to mix well and spoon juice over quail while bringing all to a boil. 7 Reduce heat, cover and simmer until quail are tender (about 1 hour). 8 Serve quail on a …
From bakespace.com


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