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Joined: Apr 2019
Posts: 4,815
Campfire Tracker
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OP
Campfire Tracker
Joined: Apr 2019
Posts: 4,815 |
Grocery store had frozen quail and I bought some. Would like recipe suggestions.
Thanks.
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Joined: Nov 2020
Posts: 429
Campfire Member
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Campfire Member
Joined: Nov 2020
Posts: 429 |
I fry them in a cast iron skillet. Coated with flour/pepper/salt. Lots of butter. When finished add milk to the drippings to make gravy. Pour gravy over rice/quail and have at it.
I side of biscuits don't hurt.
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Joined: May 2005
Posts: 17,133
Campfire Ranger
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Campfire Ranger
Joined: May 2005
Posts: 17,133 |
Grocery store had frozen quail and I bought some. Would like recipe suggestions.
Butterfly them and grill then top with a little Chimichurri Sauce
If something on the internet makes you angry the odds are you're being manipulated
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Joined: Jan 2004
Posts: 11,382
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,382 |
Steakhouse in Stephenville Texas butterflied them and then grilled and basted with a citrus sauce. They were excellent. At home, I just filet the breast meat off. Then flour, salt, pepper and fry the breast filets and legs. Make some gravy. Mashed potatoes. Man I miss the good ol’ days when we had quail.
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Joined: Jul 2011
Posts: 11,032
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2011
Posts: 11,032 |
Steakhouse in Stephenville Texas butterflied them and then grilled and basted with a citrus sauce. They were excellent. At home, I just filet the breast meat off. Then flour, salt, pepper and fry the breast filets and legs. Make some gravy. Mashed potatoes. Man I miss the good ol’ days when we had quail. Nice photo.
"There's more to optics than meets the eye."--anon
"...most of us would be better off losing half a pound around the waist than half a pound on our rifle."--dhg
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Joined: Aug 2009
Posts: 843
Campfire Regular
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Campfire Regular
Joined: Aug 2009
Posts: 843 |
I've been raising the Japanese quail. Tried the first batch tonight. Skinned them, then spatchcock, lightly rubbed with olive oil, salt, pepper. In a pan melted butter, thyme, fresh garlic. Bird goes breast side down for 5 minutes, then flipped and butter ladled over for a minute or so. Pan hot, but not so hot that the butter scorches, I want the breast to have browning.
Pretty damn good for a test flight. I'm sure they would be better with the skin on, and a cast iron skillet.
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