Pineapple Baked Quail Recipes

CRISP QUAIL WITH PINEAPPLE AND GREEN ONION

Steps:

• Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
• Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
• In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
• Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
• Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
• To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
• Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red chile flakes
• In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
• Cool. Store in a covered jar and use as needed.

SAVORY PINEAPPLE BAKED QUAIL

Steps:

• Heat oven to 400 degrees.
• Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
• In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
• Pour pineapple and lemon slices over quail.
• Place baking dish in oven.
• Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
• Arrange quail and pineapple slices on platter.
• Strain sauce if desired, add salt and pepper to taste and serve on the side.

CRISP QUAIL WITH PINEAPPLE AND GREEN ONION

Steps:

• Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
• Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
• In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
• Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
• Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
• To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
• In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
• Cool. Store in a covered jar and use as needed.

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.

STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES

Steps:

• Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
• In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
• When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.