Thread: Quail recipe

Originally Posted by Pointer

Dune sparrow in a pig blanket

Attachment 10061

Just dribbled on my keyboard! That will be bloody tasty!

jeeeze they're are tiny looks good,what times lunch?

Oh I am so mad!!!!!! This stupid stupid foot...how could I go and do something like this at this time of the year, stupid frekking frekking cast...those quail look totally disgusting to me... They say to put a ripe fig in the cavity of the little bird then to roast it, is completely scrumptous as well...not that I can ever know this year, cos by the time I get out there you lot would have shot everything

Originally Posted by EeeBees

by the time I get out there you lot would have shot everything

There will still be some running around my driveway EeeBees

Originally Posted by EeeBees

Oh I am so mad!!!!!! This stupid stupid foot...how could I go and do something like this at this time of the year, stupid frekking frekking cast...those quail look totally disgusting to me... They say to put a ripe fig in the cavity of the little bird then to roast it, is completely scrumptous as well...not that I can ever know this year, cos by the time I get out there you lot would have shot everything

I can wheel you down my road in your chair while you shoot? Could be like an invalids gunship?

Originally Posted by Pointer

I can wheel you down my road in your chair while you shoot? Could be like an invalids gunship?

That would be video worthy!!!

I'll even retrieve!

That is so funny!!!!!! Thanks, Guys...

Looks good Pointer,

I like them braised, you can eat them whole usually. At least the ones i've eaten.
This is one from my recipe binder.

INGREDIENTS

4 quail
1 shallot, finely chopped
2 tablespoons butter
120 grams mushrooms, chopped
1 cup white bread crumbs
2 tablespoons parsley, chopped
1 tablespoon tarragon, chopped
Coarse salt and freshly ground pepper to taste
3/4 cup dry white wine
1 tablespoon peanut oil
2 cloves garlic, halved, skin and any green part removed
1/2 cup blanched toasted slivered almonds



Wipe the quail dry with paper towels and set aside.

Preheat oven to 180 degrees.

Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.

Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.

Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

Hope that helps.

Originally Posted by EeeBees

Oh I am so mad!!!!!! This stupid stupid foot...how could I go and do something like this at this time of the year, stupid frekking frekking cast...those quail look totally disgusting to me... They say to put a ripe fig in the cavity of the little bird then to roast it, is completely scrumptous as well...not that I can ever know this year, cos by the time I get out there you lot would have shot everything

What the heck happened Eeebees? First the flu now this Hope you haven't got bird flu

Originally Posted by Dundee

What the heck happened Eeebees?

Busted wheel Dundee. On crutches.

thanks all, hope to try ALL of the recipes mentioned....just have to hit a few of the 'bumlebee fukers'......

All the best with your recovery EeeBees, get well soon

Originally Posted by Scouser

thanks all, hope to try ALL of the recipes mentioned....just have to hit a few of the 'bumlebee fukers'......

All the best with your recovery EeeBees, get well soon

Thank you, Scouser!