Quail cooking suggestions?

Feral housecats and subdivisions have taken care of most of our quail, but when we have farmed quail, we like them wrapped in bacon and grilled.

Season the quail in garlic and Cajun spice.

Put in Crock Pot.

Drizzle with Raspberry Chipotle Sauce.

Cook.

Serve over Rice.

Eat.

I like to split the quail in half and marinade in a black bean and garlic sauce, then grill over medium heat for about 15 minutes. You find the sauce in the aisle with the asian foods.

Francesca Knowles wrote:
HEY Lizzie!

I'm interested in your technique... I've been thinking that quail might be pressure CANNED after first browning as you describe.

Seems to me that the biggest problem with these bitty birds is getting all the meat off the bones...mightn't they be way tasty/fall-off-the-bone tender if processed for twenty minutes (or whatever time is recommended) in jars, and after your browning treatmeI for one would love to have something like this in my pantry.

Francesca. I can't think of any reason this would not work. I pressured cooked them because that's what my other always did!

Old-Biscuit wrote:
Rinse and pat dry

Cut them up or leave them whole
Dust with flour and brown
Put the quail in the crockpot, surround it with carrots, onions, yams
Lay strips of bacon across the top of everything
Cook on med-low for 6 hours

Sounds good to me :C

Before the quail population was decimated by the wild turkeys reintroduced by Fish & Game, we had quail frequently; pick, clean, cut in half - then soak in buttermilk for a few hours. Pat dry, drop into same mixture used for Chicken Fried Steak, fry in butter with plenty of garlic added, drain on paper towels, then ENJOY!

We haven't had quail for some time due to the decline in their population here. Turns out that quail eggs are a favorite of turkeys along with tarantulas that used to be around everywhere during mating season. We used to see hundreds on the ranch, now just a few here and there. Sad.

Add quail, including legs in a crock-pot with cream of mushroom soup ..Simmer 4+ hours. Serve on rice with chilled red wine..
BTDT..

A crockpot will bring them to fall off the bone in liquid. Can I say smothered.

Any recipe that works with Cornish Game hens will work with quail.

HEY Lizzie!

I'm interested in your technique... I've been thinking that quail might be pressure CANNED after first browning as you describe.

Seems to me that the biggest problem with these bitty birds is getting all the meat off the bones...mightn't they be way tasty/fall-off-the-bone tender if processed for twenty minutes (or whatever time is recommended) in jars, and after your browning treatment?

I for one would love to have something like this in my pantry.