Quail Recipes

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Baked Quail with Mushrooms

Ingredients:

• 1/3 c All-purpose flour
• 1 ts Salt
• 1/2 ts Pepper
• 6 Quail; cleaned
• 2 tb Butter
• 1/2 lb Fresh mushrooms; sliced
• 1/2 c Butter
• 1/4 c Plus 1 tbsp all-purpose flour
• 2 c Chicken broth
• 1/2 c Sherry
• Hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and sauté 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.

Serve over rice. Yield: 6 servings.

Country Style Quail

Ingredients:

• 30 Quail breasts
• 1 lb Bacon
• 1 med Onion, thinly sliced
• 3 Egg yolks
• 2 c Half and half
• 1 ts Sweet Hungarian paprika
• Salt and pepper

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.

Fried Quail

Ingredients:

• Quail
• 1/2 c Vinegar to 1 gallon water
• Salt and pepper
• Flour for dredging
• Hot fat
• 1 c; Hot water

Place cleaned quail in solution of cold water and vinegar, using 1/2 c. vinegar to 1 gallon water. Let stand several hours; wash through cold water several times and dry thoroughly. Season with salt and pepper and roll in flour. Fry in deep, hot fat until well browned on all sides. Add 1 c. hot water slowly, cover; simmer over low heat for 1 hour or until pan is dry. Increase heat; cook until quail is crisp.

Baked Quail with Rice

Ingredients:

• 10 quail, split
•  1/2 cups long grain rice (uncooked)
• 1 clove garlic, minced
• 1 can cream of mushroom soup
• 4 cups water
• 1 pkg. dried onion soup mix

Place rice in bottom of a greased baking pan and place quail on top. Mix the garlic, soup and water together. Pour over the quail. Sprinkle the onion soup mix over the top of the soup. Cover pan with aluminum foil and bake 2 hours at 350 degrees. Uncover last 10 minutes to brown. Serve and Enjoy.

Fried Quail with Mushroom Gravy

Ingredients:

• 2 quail per person
• salt
• pepper
• flour
• oil
• 1 can cream of mushroom soup
• 1 quart water, more or less

Wash quail and leave wet. Salt and pepper each to taste. In a large skillet, heat the oil. Place flour in a bag, and shake each quail, one at a time until covered. Save flour. Place the quail in the hot oil and fry like chicken. Reduce heat so they don't burn. When the quail is done, remove to a warm platter and drain on paper towels. Use the oil and drippings for the gravy. Take about 1 1/2 cups of the flour from the bag and place in the skillet and mix with the drippings. Add more oil or flour as necessary to make a pasty consistency. Heat until brown stirring constantly. Stirring constantly, add 1/2 of the water and the soup. Mix well. Add more water until pan is 1/2" from being full or use the rest of the quart. Stir constantly. Just before the gravy gets to the desired consistency, remove from heat. Gravy will thicken some as it sets. Serve the gravy over the quail and/or mashed potatoes. Enjoy!