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Quail recipes
Quail in Red Wine Posted on February 07, 2008
Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms and onions in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Stir...
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Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms and onions in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Stir...
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Quail for a King Posted on February 07, 2008
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover and cook 30 minutes. Add remaining ingredients; cover...
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Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover and cook 30 minutes. Add remaining ingredients; cover...
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Quail Casserole Posted on February 07, 2008
Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour...
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Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour...
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Quail Breasts Posted on February 07, 2008
Place breasts meaty side down in 15X12 inch baking dish. Do not over-crowd. Saute onions and mushrooms in olive oil. Mix in cream, garlic, sherry, herbs, salt, and pepper. Pour over bird breasts. Cover baking dish tightly with foil. Bake in 325 degree F. oven for 1 hour, turning occasionally. Add sour...
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Place breasts meaty side down in 15X12 inch baking dish. Do not over-crowd. Saute onions and mushrooms in olive oil. Mix in cream, garlic, sherry, herbs, salt, and pepper. Pour over bird breasts. Cover baking dish tightly with foil. Bake in 325 degree F. oven for 1 hour, turning occasionally. Add sour...
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Quail and Artichokes Posted on February 07, 2008
Saute quail or dove in 4 tbsp. butter. Place in casserole. Place artichokes between quail or dove. Saute mushrooms in 2 tbsp. butter. Add 2 tbsp. flour. Stir in consomme and sherry. Cook 5 minutes. Pour over quail or dove. Cover and cook at 350 degrees for 1 hour.
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Saute quail or dove in 4 tbsp. butter. Place in casserole. Place artichokes between quail or dove. Saute mushrooms in 2 tbsp. butter. Add 2 tbsp. flour. Stir in consomme and sherry. Cook 5 minutes. Pour over quail or dove. Cover and cook at 350 degrees for 1 hour.
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Quail Almandine Posted on February 07, 2008
Dust birds in flour seasoned with salt and pepper. Melt butter and and saute birds until nicely browned. Add wine and sugar. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove...
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Dust birds in flour seasoned with salt and pepper. Melt butter and and saute birds until nicely browned. Add wine and sugar. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove...
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Creamed Quail Posted on February 07, 2008
Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle thyme over birds, and continue to cook until done. Add brandy and garnish with bread crumbs. Yields: 4-6 servings
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Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle thyme over birds, and continue to cook until done. Add brandy and garnish with bread crumbs. Yields: 4-6 servings
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Baked Quail Posted on February 07, 2008
Arrange quail in a large baking dish - do not crowd. Saute onion and mushrooms in butter, add remaining ingredients except sour cream and rice. Pour over quail and cover dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce. Leave uncovered and...
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Arrange quail in a large baking dish - do not crowd. Saute onion and mushrooms in butter, add remaining ingredients except sour cream and rice. Pour over quail and cover dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce. Leave uncovered and...
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