Thread: Quail recipe

Just wondering if anyone knows one seeing as quail season opened up last weekend figure I should get on to something. Feel free to go gourmet!

Mate I don't know for sure but I reckon EeeBees would be able to set you straight

I have only ever cooked em once.
Skinned wrapped in bacon baked for like 40min? Come out alright but Piss all on em to eat.

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Originally Posted by veitnamcam

I have only ever cooked em once.
Skinned wrapped in bacon baked for like 40min? Come out alright but Piss all on em to eat.

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You sure like your bacon

Originally Posted by veitnamcam

Come out alright but Piss all on em to eat

Yeh I have them down the drive and have often looked at them but always end up thinking pfffft.

Just pull the breast meat off them ( finger under brisket bone and pull , you can remove brisket bone with sharp knife easily now. ) . Flower , egg , crumbs , then deep fryer until golden brown . Simple and very hard to beat .

Originally Posted by Munsey

Just pull the breast meat off them ( finger under brisket bone and pull , you can remove brisket bone with sharp knife easily now. ) . Flower , egg , crumbs , then deep fryer until golden brown . Simple and very hard to beat .

Sounds like chicken nuggets a bit. probably be close to the same size

There is quite a bit of meat on them , 3 quail breasts per person I recon

I know its not the same but nearly !
Are Chukor the same ?

Plucked and roasted( wraped in bacon )whole birds , never tried them any other way. Keep the feathers they are good for fly tying

I thought about the wrapped in bacon roasted one. I was thinking of something along the lines of that with a honey soy glaze or something?

BH how I envy you the stubble quail season over there (the dog work alone!)...Victorian friends make them up in the stock and make risotto with the meat...the versions I tried were excellent. For me the ultimate, is to spatchcock them, (cut down the breast side), flatten out a little, brush over some sunflower or olive oil, season lightly with salt and pepper, hold in place with steel skewers or bamboo ones well soaked in water and smoke with good old kanuka dust...do not overdo the smoking otherwise they will be like eating old harness that has been hanging up in the shed since great uncle Archie left for Egypt...in Australia I would not know what sawdust to use...eat with good rustic bread with real mayonnaise, a mountain of pickled capsicums, cornichons and a nice beaujolais or unoaked chardonnay...

Mrs Beaton, bless her, states that the birds should be roasted without drawing....hmmmm, today's sensibilities would not be likely to permit that!!!!. Truss, then roast in butter and serve on toast.

Quail confit. I plan on targeting the little buggers this season.

Put up a couple of coveys last week.

Would a quail fit inside a chicken?

Originally Posted by Toby

Would a quail fit inside a chicken?

Id say the quails shorter legs would put it at quite the disadvantage, but if a jump coupled with a bit of a flap got it to the right height then its possible.