Drunken Rabbit Quail Or Pheasant Recipes

PAN ROASTED PHEASANT, OR QUAIL 1964 ITALIAN

Steps:

• Rinse and pat dry birds.
• Trim away dark skin around neck area.
• Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
• Takes about 10 minutes.
• Sprinkle with salt and pepper as they cook, just lightly.
• Pour off all fat.
• Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
• Sprinkle with garlic and herbs.
• Stir in brandy, stock.
• Cook 4 minutes uncovered over med.
• heat.
• Scraping all the bits off the bottom of pan.
• Lower heat to low cover the pan and cook 8 more minutes.
• Add the wine turning the birds over to moisten all.
• Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
• and done, another 10 minutes.
• Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.

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.

PHEASANT POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
• Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
• Lower oven temperature to 375 degrees F (190 degrees C).
• Press 1 pie crust into a pie plate and lightly brush with egg white.
• Bake crust in the oven until lightly browned, about 5 minutes.
• Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
• Bake in the oven until top is golden brown, about 40 minutes.