Quail In The Limelight Recipes

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STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

  • Preheat oven to 425 degrees F.
  • Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  • In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  • Preheat the oven to 350 degrees F.
  • Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

QUAIL IN THE LIMELIGHT



Quail in the Limelight image

A "company" perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird as well with Cornish Hens.

Provided by YaYa1689

Categories     Quail

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium lime
6 quail, cleaned and halved ribs removed if desired
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1/2 teaspoon dried mint (optional)
1/2 cup dry white wine, sauce
lime wedge, for garnish
avocado, sliced for garnish
mint sprig (to garnish)

Steps:

  • About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
  • Combine flour, salt and paprika in bag and shake quail.
  • Preheat oven to 375°F.
  • In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
  • Arrange in 13 x 9-inch baking pan.
  • Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
  • Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
  • To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
  • Garnish with lime wedges, sliced avocado and mint sprigs.

Nutrition Facts : Calories 312.1, Fat 17.8, SaturatedFat 4.3, Cholesterol 82.8, Sodium 448.6, Carbohydrate 11.6, Fiber 0.6, Sugar 4.8, Protein 22.2

QUAIL ROASTED IN VINE LEAVES



Quail Roasted In Vine Leaves image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

12 large vine leaves
12 quail, about 1/4 pound each
Salt to taste if desired
Freshly ground pepper to taste
12 thin slices salt fatback, each measuring 2 1/2 by 4 inches
6 tablespoons butter
2 tablespoons Cognac

Steps:

  • Preheat oven to 450 degrees.
  • If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
  • Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
  • Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
  • Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
  • Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
  • Remove string and fatback, or broil until fatback is crisp.
  • Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.

BAKED QUAIL



Baked Quail image

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.

Provided by Bone Man

Categories     Quail

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup Italian seasoned breadcrumbs
2 tablespoons butter
1 teaspoon table salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon scallion, minced
1 teaspoon fresh parsley, minced
8 orange slices (for garnish)
cooking spray

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.

GRANDMA'S QUAIL



Grandma's Quail image

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

8 quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup shortening
¼ cup water
½ cup sour cream

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

QUAIL AND LENTIL CASSEROLE



Quail and Lentil Casserole image

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 heaping cup dried lentils, rinsed
6 quail, halved
Salt to taste
Freshly ground pepper to taste
3 or 4 tablespoons flour
1 tablespoon unsalted butter
2 tablespoons olive oil
4 slices bacon, cut into small pieces
1 medium onion, finely chopped
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pound ripe plum tomatoes, chopped
1 gallon chicken stock
1/2 cup dry red wine Additional thyme for garnish, optional

Steps:

  • Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
  • Season the quail with salt and pepper and dredge lightly with flour.
  • Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
  • Add the bacon, and cook until it is crisp. Drain, and pat dry.
  • Add the onion, garlic and thyme, and cook gently until the onion has softened.
  • Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
  • Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
  • Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams

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