COUNTRY FRIED QUAIL
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
Provided by Dreamgoddess
Categories Quail
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4" depth in the skillet and heat.
- Add the floured quail to the oil when it's hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
SOUTHERN FRIED QUAIL
Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Rinse the quail and pat dry thoroughly with paper towels.
- Generously season each bird with salt and pepper both inside and out.
- 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, add enough oil to cover the pan to a depth of about 1 inch.
- Bring the oil to frying temperature (about 325) over medium-high heat.
- Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
- Remove to a paper towel lined plate to drain.
Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g
BUTTERMILK FRIED QUAIL
If you are working with real wild quail, I highly recommend you brine them before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do - the birds are going to get plenty of seasoning later. Submerge your quail in this brine for 4 to 8 hours. Store-bought quail don't need to be brined. As a general rule, 1 quail is an appetizer, 2 a lunch, 4 a good portion for a hearty eater. You can also do this recipe with chukars and Hungarian partridges. (I also have similar recipes for buttermilk fried rabbit and fried walleye.) Serve with mashed potatoes, cole slaw, cornbread and collard greens.
Provided by Hank Shaw
Categories Appetizer
Time 2h30m
Number Of Ingredients 9
Steps:
- Mix the buttermilk with the all the spices (except the salt). Coat the quail with the mixture and set in a covered container for as little as an hour, and as much as 8 hours.
- When you are ready to fry, pour the oil into a large pan - a big cast iron frying pan or Dutch oven is ideal - and heat over medium-high heat. You want the oil to almost submerge the quail halves.
- Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
- Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke! When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to get it coated in flour. NOTE: If you want your quail "extra crispy," let the battered birds sit on a rack until the flour absorbs the moisture of the buttermilk coating. Then give them a second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
- Fry for about 4 to 5 minutes. Fry gently - you want a steady sizzle, but nothing raging, and you definitely don't want the quail to just sit in oil. You might need to adjust the heat a bit. Turn the quail over and fry for another 3 to 4 minutes. You will probably need to fry in batches, so just leave the unfried quail in the colander until you are ready to flour them up and fry them. Don't let the floured pieces sit.
- When the quail are good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.
Nutrition Facts : Calories 738 kcal, Carbohydrate 58 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 179 mg, Sodium 1990 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FRIED QUAIL WITH SPICY SALT
Make and share this Fried Quail With Spicy Salt recipe from Food.com.
Provided by JustJanS
Categories Quail
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
- Split each quail in half down the middle and clean well.
- Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
- Coat each quail piece in flour, dustin off the excess.
- Fill a wok to 1/4 full with oil and heat the oil to 190c.
- Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
- Serve with the lemon wedges on the side.
Nutrition Facts : Calories 234.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 82.8, Sodium 2634.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.1, Protein 22.3
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.
GRANDMA'S QUAIL
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
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
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