Buttermilk Fried Quail Recipes
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.
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.
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5/5 (11)Total Time 2 hrs 30 minsCategory AppetizerCalories 738 per serving
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- 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.
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