Baked Quail Recipes

GRANDMA'S QUAIL

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.

PAN ROASTED QUAIL

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.

BAKED QUAIL

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.

ROASTED QUAIL

Steps:

• Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish.
• Pat the quail dry and then brush with olive oil and season with poultry seasoning.
• Transfer the seasoned quail to a baking dish. Roast in the oven for 25-30 minutes, or until the quail is done (*see note).
• Transfer your quail to a tray, plate, or cutting board and let them rest for 5 minutes before serving.

BAKED GARLIC QUAIL

Steps:

• Combine marinade ingredients.
• Add quail and refrigerate overnight.
• Just before serving, place quail on rack over baking dish.
• Bake for 15 minutes in a moderate oven.
• Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.

HEAVENLY BAKED QUAIL

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.