Fried Quail With Sausage And Oyster Cream Recipes

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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



Country Fried Quail image

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.

6 quail, cleaned and split down the back
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
oil (for frying)
3 tablespoons flour
1 cup water (or 1/2 c milk and 1/2 c water)
1/2 teaspoon salt

QUAIL STUFFED WITH SAUSAGE

Provided by Food Network

Categories     main-dish

Time 15h15m

Yield 6 servings

Number Of Ingredients 7



Quail Stuffed with Sausage image

Steps:

  • In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated.
  • Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours.

2 cans pineapple juice
1 can frozen orange juice, from concentrate
1 cup honey
6 quail, plucked and cleaned
1/2 pound ground hot sausage
Everglades Seasoning*
6 strips bacon

LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 12 quail stuffed; about 6 serv

Number Of Ingredients 34



Low Country Stuffed Quail with Oyster-Leek Ragout and Hominy Grits Cake image

Steps:

  • Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
  • Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
  • In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
  • Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
  • Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
  • In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.

1/2 cup small dice smoked bacon
1/4 cup onion, brunoise
1/4 cup celery, brunoise
1 cup crumbled cornbread
1 cup toasted pecans
1/4 cup melted butter
1 cup chicken stock
12 quail
Salt and pepper
Hominy Grits Cake, recipe follows
Oyster-Leek-Ragout, recipe follows
2 cups water
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup stone-ground white grits
1/2 cup milk (optional)
1/4 cup grated Asiago cheese
1 cup hominy, fresh or canned
2 cups flour
Salt and pepper
3 eggs
2 tablespoons water
2 cups panko bread crumbs
2 tablespoons minced shallot
1 tablespoon minced garlic
1 1/2 cups 1/4-inch diced leeks
1 tablespoon butter
1 cup oyster liquor
2 cups heavy cream
Salt and pepper
24 select oysters (4 oysters per serving)

FRIED QUAIL WITH SAUSAGE AND OYSTER CREAM

Provided by John Martin Taylor

Categories     Milk/Cream     Sausage     Quail     Oyster

Yield Makes 4 appetizer servings; 2 main course servings

Number Of Ingredients 6



Fried Quail with Sausage and Oyster Cream image

Steps:

  • Preheat the oven to its lowest setting and place a cooking rack over a sheet pan in the oven. Rinse the quail, pat dry, then dust in the flour. Do not season the flour; the sausage is very salty and spicy.
  • Fry the quail in a small amount of oil or lard in a skillet over high heat until they are golden brown, turning once, about 10 minutes. Remove to the rack in the oven to keep them warm while you prepare the cream sauce.
  • Drain the oysters and set aside, reserving the liquor. Put the sausage in a saucepan and cook over medium-high heat until all of the grease is rendered out and the sausage is evenly browned. Remove the sausage from the pan and allow it to drain. Pour off the grease and discard.
  • Add the cream and the oyster liquor to the pan and reduce over high heat until the sauce is just shy of the desired consistency, stirring often and scraping any brown bits stuck to the bottom of the pan. Lower the heat and crumble the cooked sausage into the cream. Add the oysters, heating the sauce through until the oysters just begin to curl, just a minute or two. Remove the birds from the oven to plates. Pour the sauce over the birds, dividing the oysters and bits of sausage equally among the plates.

4 quail, dressed for cooking
unbleached all-purpose flour for dusting
lard or oil for pan-frying
1 cup shucked oysters and their liquor
1/4 pound country sausage
1 cup cream

SOUTHERN PAN-FRIED QUAIL WITH GRITS

Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. -Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 23



Southern Pan-Fried Quail with Grits image

Steps:

  • In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.

Nutrition Facts :

1-1/2 cups buttermilk
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
8 split and flattened quail (4 ounces each), thawed
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2/3 cup canola oil
GRAVY:
3 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
GRITS:
1 cup uncooked old-fashioned grits
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional
2 green onions, thinly sliced, optional

GRILLED QUAIL WITH OYSTER SAUCE

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 50m

Yield 6 servings

Number Of Ingredients 13



Grilled Quail With Oyster Sauce image

Steps:

  • Preheat the oven to 475 degrees.
  • Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
  • Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
  • To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
  • Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

Nutrition Facts : @context http, Calories 1199, UnsaturatedFat 56 grams, Carbohydrate 7 grams, Fat 103 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 39 grams, Sodium 1110 milligrams, Sugar 3 grams, TransFat 0 grams

12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight
Salt to taste if desired
Freshly ground pepper to taste
6 slices regular bacon, each slice cut in half crosswise
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablesoon finely minced fresh thyme
1 tablespoon butter
1/4 cup country ham or prosciutto, finely chopped
1/4 cup leeks, both white and green parts, finely minced
2 cups heavy cream
2 tablespoons finely chopped pimento
1 cup ( 1/2 pint) small oysters, drained

CORNMEAL FRIED OYSTERS WITH RED CABBAGE AND SAUSAGE

I love oysters, I grew up eating them raw out of shot glasses. I did not realize that most people dislike oysters. This recipe is great if you haven't had oysters before or you had a bad experience eating them.

Provided by Ashley U

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17



Cornmeal Fried Oysters With Red Cabbage and Sausage image

Steps:

  • Toss the red cabbage, vinegar, salt and sugar. Set aside while you are preparing the other ingredients.
  • Heat the 2 tablespoons oil in a large heavy frying pan over medium heat and sauté the garlic until light gold in color. Stir in the onion and sauté until lightly browned. Add the sausages and fry, crumbling with a fork, until cooked through. Add the apple and the red cabbage mixture and turn the heat to high. Sauté, stirring frequently, until the cabbage is glistening and heated through. Remove from the heat.
  • Coat the oysters with the cornmeal mixture and place on a plate. Sprinkle the leftover cornmeal mixture over the oysters.
  • Preheat the oven to 250°. Heat ½ inch vegetable oil in a large, heavy frying pan until a haze forms over the oil. Fry the oysters, without overcrowding the pan, until golden brown on both sides. Drain each batch on absorbent paper, then transfer to a baking sheet and place in the oven.
  • When the oysters are all cooked, reheat the cabbage and sausage mixture over high heat, stirring frequently, until hot and tender-crisp. Place on a heated platter and surround with the oysters.

Nutrition Facts : Calories 565.9, Fat 24.6, SaturatedFat 6.2, Cholesterol 148.7, Sodium 1371.8, Carbohydrate 49.1, Fiber 3.6, Sugar 6.9, Protein 35.9

4 cups red cabbage, cored and thinly sliced, approximately 1 lbs
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
2 garlic cloves, minced
1 small onion, finely diced
2 hot Italian sausage, skinned
1/2 apple, peeled, cored and thinly sliced
2/3 cup flour
1/3 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1 pinch cayenne pepper
20 medium shucked oysters, well drained
vegetable oil (for frying)

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