Crockpot Quail Recipes

CROCKPOT QUAIL RECIPE

Steps:

• Rinse the quails. Pat them dry and season with salt and pepper to taste. Afterwards, coat them with flour.
• On a skillet, start heating the peanut oil. Once hot, brown the dredged quails.
• Transfer the quails to the slow cooker, and combine with soups, broth, wine, onions, and bay leaves. Cook on High for 4 hours. Then, reduce heat to Low for 7 to 8 hours, or until birds are tender.
• Remove bay leaves. Add the cheese and cook for 30 minutes more.
• Serve over rice or noodles. Enjoy!

QUAIL WITH RICE

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.

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.

CROCKPOT BAKED QUAIL RECIPE

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.

ATLANTA FALCONS CROCK POT QUAIL

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.

QUAIL IN MUSHROOM GRAVY

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.