218 Recipes for quail @ FooddownUnder.comhttp://www.fooddownunder.com/cgi-bin/search.cgi?q=quailGeorgia Quail in Gravy http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=112717Ingredients :
8 x Quail
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Butter or margarine
1 x Bouillon cube, beef/chicken
1 cup Water, boiling
2 tbl All-purpose flour
2 tbl Water
Method :
Sprinkle quail with salt and pepper. Brown quail on both sides in butter in a large skillet over medium heat. Dissolve bouillon cube in boiling water; add to skillet. Cover, reduce heat and simmer for 40 minutes or until tender. Remove quail from skillet and set aside.
Measure pan drippings; add water, if necessary to measure one cup. Combine flour and 2 Tbsp
water; gradually add pan drippings. Cook over low heat, stirring constantly, until thickened and
bubbly. Return quail to skillet; heat thoroughly. Remove quail to a serving platter, and serve with
gravy.
Note:
It is immoral to not have biscuits with gravy. Works with snipe, doves, teal breasts, rails or rabbit.
Bacon Bbq Birdshttp://www.fooddownunder.com/cgi-bin/recipe.cgi?r=13680Ingredients :
8 x Wild birds of your choice
(dove, quail, chuckar, grouse etc.)
1 lb Fresh bacon
1/2 cup Italian salad dressing
1 tbl Paprika
1 tsp Ground sage
1/2 tsp Garlic powder
Salt to taste
Freshly-ground black pepper to taste
Method :
Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic
powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice
of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot grill,
bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the
bird with a fork, if it is not tender cook an additional 15 minutes.
Baked beans, stuffing, fresh vegetables, and bread of your choice would be an excellent complement for this entree. After your birds are done throw the bacon into your pot of baked beans for excellent seasoning. This recipe also works very well with Cornish game hens.
Comments: When you BBQ smaller wild birds like dove, quail, chuckar, grouse etc., it tends to be a
little on the dry side. This recipe will definitely fix that.
Marinated Quailhttp://www.fooddownunder.com/cgi-bin/recipe.cgi?r=158864Ingredients :
1/2 cup Vinegar, white wine
1/4 cup Burgundy, red, PLUS
2 tbl Burgundy, red
1/2 tsp Celery Salt
1/2 tsp Lemon pepper seasoning
1/4 tsp Onion Salt
1/4 tsp Allspice, ground
pn Sage, ground
2 tsp Bacon drippings
12 x Quail, cleaned
Butter, melted
Method :
Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24
hours, turning quail several times. Bake at 300 degrees for 20 minutes, basting with marinade.
Remove quail from marinade; grill over hot coals 10 to 20 minutes, basting often with melted butter.
Game Hollandaisehttp://www.fooddownunder.com/cgi-bin/recipe.cgi?r=110775Ingredients :
1/2 tbl White vinegar
1 tbl White wine
2 x egg yolks
125 gm butter
1 x lemon
salt, pepper
2 tbl Game glaze
Method :
Make a sabayon by whisking vinegar, wine and egg yolks over a pan of simmering water until thick
and creamy. Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Sauce should thick enough to coat a spoon. Finish with warm game glaze and a squeeze of lemon juice.
Store in a warm place until required and give it a whisk every now and then. This sauce does
not keep well so prepare just before using.
Note - This sauce can separate so be careful.
Nest of Smoked Salmon and Leeks with Soft Boiled Quails' Egg http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=173644Ingredients :
1 x Leek sliced julienne
3 oz Smoked salmon cut into fine strips
1 tbl Walnut oil dressing
8 x Quails' eggs, soft boiled
1 tsp Chopped chives
8 oz Smoked cods' roe
1 x Shallot, finely chopped
1 x Clove garlic, finely chopped
1 tbl Olive oil
1/2 x Lemon, juice of
1/2 tbl Tomato puree
1/2 tbl Chopped chives
1 dsh Tabasco sauce
1 dsh Worcestershire sauce
Cracked black pepper
1/2 pt Double cream
Method :
Blanch the leek strips then cool in cold water and squeeze dry. Mix the leeks with the smoked
salmon strips, then form into two nests and spoon a little dressing on top. Place four eggs in the
middle of each nest.
Cut the cods' roe in half and scrape out the inside with a teaspoon. Mash the roe in a bowl with a
fork and blend in the shallots, garlic, lemon juice and tomato puree. Add the chives, Tabasco,
Worcester sauce and pepper. Transfer to a bowl and stir in the cream. The sauce will be fairly thick,
so add more cream or milk to thin out if preferred.
Top the quails' eggs with a spoonful of the cods' roe sauce and garnish with chives.
From smoker-cooking.comhttp://www.smoker-cooking.com/grilled-quail-recipes.html Greek Style Grilled QuailThis recipe is rich with Mediterranean flavors, and is wonderful served with a hearty bread dipped in
seasoned olive oil and a fresh green salad.
Ingredients :
6 quail
3 tablespoons extra virgin olive oil
3 tablespoons red wine
2 tablespoons lemon juice
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Method :
Place the quail into gallon size freezer storage bag or a large food storage container. Combine the
remaining ingredients, mixing well. Pour the marinade into the bag with the quail, making sure the
birds are completely coated.
Marinate for at least 2, but no more than 4 hours. Prepare your grill at medium high heat. Cook the
quail over direct heat five to six minutes on each side. Move the quail to a cool part of the grill to
rest for 5 minutes before serving. The quail can be split along the breastbone before serving if
desired.
Butter QuailThis is an easy recipe that uses simple ingredients. The flavor of the quail is the main attraction,
enhanced only with salt, pepper, and real butter.
Ingredients :
4 quail
1/4 cup butter
1 tablespoon light vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
Method :
Prepare the grill for medium high heat direct grilling. Lightly coat the quail with vegetable oil, then
season with salt and pepper. Place the quail on the grill over direct heat, and cook 5 to 6 minutes
per side. Move the birds to the cool side of the grill for 5 minutes to rest. As the quail are cooling,
melt the butter. Split the quail along the breastbone, then brush with butter before serving.
Grilled Quail With OnionsThis quail recipe calls for an overnight marinade in wine and onions. The grilled quail are topped with sautéed onions when served.
Ingredients :
6 quail
1 cup dry white wine
1 large white onion, chopped
1 large white onion, (sliced and sautéed before serving quail)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon peppercorns, cracked
1/2 teaspoon crushed garlic
Method :
Combine all ingredients except quail and one onion. In a non-reactive container or food storage bag, marinate the quail in the onion marinade six hours or overnight. Remove the marinated quail and pat dry with paper towels. Slice the remaining onion thinly, separate the rings, and sauté until lightly browned. Prepare the grill for medium high direct grilling. Cook the quail for 5 to 6 minutes on each side, then move them to a cool part of the grill to rest for 5 minutes. Split the quail, top with sautéed onions, and serve.
From JustGameRecipes.comThe link to quail loaded as error 404 today, It's the first time
this has happened, No telling when it'll be back up and running,
I'm sure one could improvise with the other recipes listed.
Thought I'd start this with a link to pheasant recipes.
http://www.justgamerecipes.com/inxphe.htmlRecipes for :
Alligator
Bear
Beaver
Boar
Buffalo
Caribou
Dove
Duck
Elk
Emu
Game Hen
Goose
Grouse
Kangaroo
Moose
Muskrat
Opposum
Ostrich
Partridge
Pheasant
Pigeon
Quail
Rabbit
Raccoon
Squab
Squirrel
Turtle
Venison
Wild Turkey
Woodcock
source:
http://www.justgamerecipes.com/inxphe.html--------------------
Miscellaneous
Armadillo
Antelope
Camel
Coot
Crow
Gila
Iguana
Parrot
Pigeon
Polar Bear
Porcupine
Rattlesnake
Reindeer
Seal
Teal
Whale
Whitebill
and more http://www.justgamerecipes.com/inxmga.html
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