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.
QUAIL SKILLET
Make and share this Quail Skillet recipe from Food.com.
Provided by ratherbeswimmin
Categories Quail
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
- Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
- Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
- Dredge the quail in the flour, and then reserve the flour.
- Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
- Remove the quail to a plate.
- Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
- Return the skillet to med-low heat.
- Add the reserved flour to the oil in the skillet.
- Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
- Slowly whisk in the chicken broth.
- Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
- Taste and adjust with salt and pepper.
- Serve with cooked rice.
Nutrition Facts : Calories 773.5, Fat 28.6, SaturatedFat 8, Cholesterol 172.4, Sodium 639.4, Carbohydrate 69.8, Fiber 1.2, Sugar 0.4, Protein 53.6
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.
SKILLET QUAIL
COMMING FROM THE COUNTRY YOU GET TO EAT A LOT OF DIFFERENT DISHES
Provided by FANNIE MCCOY @ZAYDEN2
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- BROWN THE WHOLE BIRDS IN THE BUTTER,THEN REMOVE THEM AND SET ASIDE.
- IN THE SAME SKILLET COOK THE CARROTS,ONIONS,GARLIC,AND PARSLEY UNTIL TENDER .STIRRING OFTEN .ADD THE RICE AND MIX THROUGHLY,ADD THE CHICKEN BROTH ,SALT AND PEPPER
- PLACE THE BIRDS ON TOP OF THE MIXTURE,SPRINKLE WITH ADDITIONAL SALT AND PEPPER.PLACE SOME BACON ON TOP OF EACH BIRD AND COVER
- COOK FOR 30 MIN. OR UNTIL TENDER. REMOVE THE BACON AND SERVE.
FIVE SPICE GRILLED QUAIL
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
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