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QUAIL

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BAKED QUAIL

Place birds on bottom of Dutch oven or deep baking dish with lid. Sprinkle onion soup mix on top of birds; salt and pepper to taste. Place strips of bacon on top and cover with lid. Bake in oven at 250 degrees for 3-4 hours.

Listing Last Modified: Thu Jun 09 2005

 


Views: 91

BAKED QUAIL

Soak 2 disjointed quail overnight in cream, salt, and pepper. Dry and brown evenly in olive oil. Sprinkle with grated nutmeg. Place in a casserole with sliced mushrooms and some of the mushroom juice. Bake 2 hours in a moderate oven. Serve hot with rice and guava jelly. Serves 2.

Listing Last Modified: Fri Jun 10 2005

 


Views: 108

BAKED QUAIL

Pluck or skin the quail. Take off everything but breast, wings and legs. Soak for about 10 minutes (or more) in cool water. Dry and rub with margarine, salt and pepper. Put in a roasting pan and cover. Bake until tender at 350 degrees. Turn down oven if they are getting too brown too quick. Takes about 1 1/2 hours. Serve with homemade biscuits and milk gravy.

Listing Last Modified: Sat Jun 11 2005

 


Views: 88

BAKED QUAIL IN SHERRY SAUCE

Salt and pepper quail. Roll in flour. Brown in butter (just brown, do not over cook). Place in baking dish. Pour off 1/2 of drippings. Saute onion and green pepper in same skillet. Add soup, wine, and milk. Mix well. Pour over quail. Cover and bake at 300 degrees for 45 minutes.

Listing Last Modified: Fri Jun 10 2005

 


Views: 94

BAKED QUAIL WITH DRESSING

Saute onion in butter; add bread cubes, soup, eggs, salt, and pepper. Stuff quail with dressing; wrap each bird with strip of bacon. Place quail in baking pan. Pour in small amount of water. Bake at 350 degrees for 1 hour and 30 minutes. Yields 8 servings.

Listing Last Modified: Fri Jun 10 2005

 


Views: 109

BARBECUED QUAIL

Lay birds on wire rack placed over a pit in which hardwood, oak, or charcoal has burned down to red coals. Turn constantly until they are lightly browned. Melt butter in large pan; add other ingredients. Let simmer over fire few minutes. With long-handled fork remove birds from fire; dip in sauce and return to fire. Continue this process until birds are done. Place in steamer. Pour remainder of sauce over birds. Keep hot until ready to serve, turning occasionally in sauce. Serves 2.

Listing Last Modified: Fri Jun 10 2005

 


Views: 100

BRAISED QUAIL (Recipe suitable for dove and young squirrels also.)

Sprinkle quail inside and out with salt and pepper, dredge in flour. Heat bacon fat in skillet. Add quail and brown on all sides. Add milk, soup, onion and caraway seeds. Bring to simmer. Cover and simmer gently over low heat, 20 to 25 minutes or until tender, basting frequently with sauce in pan. Remove quail to serving dish and serve sauce in side dish. (Recipe suitable for dove and young squirrels also.)

Listing Last Modified: Thu Jun 09 2005

 


Views: 101

BROILED QUAIL

Preheat broiler, with pan in place, 10 minutes. Finish cleaning quail; split. Sprinkle with salt; spread with butter or margarine. Place with skin side up, on heated broiler pan. Broil 5 minutes; turn; broil 6 to 7 minutes. Remove to platter.

Listing Last Modified: Thu Jun 09 2005

 


Views: 69


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