Preheat grill. In a small bowl, combine orange zest, orange juice, ginger, turmeric, oil, honey and paprika.
Grill quail for 15 mins, or until cooked to your liking, basting with orange mixture.
Grill orange wedges for last 10 mins of quail cooking time.
Serve quail with orange wedges and baby arugula.
Shake salt over each quail, covering all parts.
Put quail in sack with flour and shake well.
Oil should be hot enough that it bubbles when quail are placed in it.
Put quail in oil with breast side down.
Turn when browned with total cooking time not over 10 minutes.
Remove quail to drain on paper towel.
Pour off oil into container, reserving enough oil and drippings to make gravy.
Marinade the quail with yougurt and all spices
egrees F.
If the quail have been shot in the
Wash quail.
Put in bag with flour that salt and pepper have been added to; shake.
Brown in skillet with butter.
Place browned quail in roasting pan.
Add a pat of butter on top of each quail.
Pour cooking wine over quail.
Add water as needed to pan. Cook at 350\u00b0 for 1 1/4 hours.
This is good served with brown rice.
tie the legs of the quail together with kitchen twine.
tuff the body of each quail with some of the chicken
Split cleaned quail lengthwise; wash then dry.
he burgers only once during cooking (doneness is up to you
Dip each piece of quail in milk and roll in
Wash quail and pat dry with a paper towel.
Salt and pepper to taste.
Beat egg.
Add 1 cup of milk to egg.
Roll quail in flour, then in milk and egg mixture, then in flour again, coating generously.
Cook in frypan with 1 inch of oil, waiting until the oil gets hot before putting the quail in the pan.
Brown evenly on all sides.
Cook on simmer for 15 to 20 minutes for tenderness. Allow 1 quail per person, split in half for faster cooking or can be left whole.
o fry.
For the quail:
Using a sharp knife
mount for heat.
Cut quail in half length ways. Combine
Saute quail in butter for 10 minutes; remove quail.
Add onion and celery to butter and cook 5 minutes over medium heat. Dissolve cornstarch in bouillon; stir into onion-celery mixture and cook until thickened.
Stir in sherry and parsley.
Salt and pepper to taste.
Arrange quail in shallow pan.
Cover with sauce and bake at 350\u00b0 for 1 hour or until tender.
Serves 6.
Brown quail in stick of margarine; remove quail.
Brown onion and pepper.
Add soup, milk and wine.
Put quail and sauce in casserole dish.
Salt and pepper.
Bake at 325\u00b0 for 1 hour.
Rub quail with the rosemary, black pepper, and salt (and Tony Chachere's, if preferred).
Prepare stuffing by sauteing remaining vegetables and basil in butter until tender.
In a mixing bowl combine sauteed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don't overcook.
Baste with butter once while cooking.
Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.
Combine any commercial barbecue sauce or your own with oil, bay leaf, garlic and lemon and pepper seasoning.
Pour over cleaned quail and marinate at room temperature for about 1 hour before cooking.
Broil over charcoal, turning once or twice, until done, about 20 minutes.
Do not overcook as this will dry out the tender white meat of the quail.
Serve barbecue sauce separately. The legs make delicious hors d'oeuvres.
Marinate dove and
quail
breast by seasoning them with salt, pepper and fajita seasoning to your liking.
Pour enough Worcestershire sauce to
saturate all the dove or quail breast you will be
cooking.
Put
in
the
refrigerator
to marinate overnight or at least all day long.
Wipe quail with damp cloth or paper towel.
Fill cavities with wild rice.
Sprinkle with salt and pepper. Wrap each quail with a slice of bacon.
Then wrap each bird securely in heavy-duty aluminum foil.
Bury wrapped birds in hot charcoal ashes in a campfire, barbecue pit or fireplace.
Roast about 30 minutes; then check for tenderness.
Be sure that birds are uniformly covered with hot ashes throughout cooking.
Soak quail in buttermilk for at least 30 minutes.
Coat with flour; sprinkle with salt.
Brown in deep fat.
Remove oil but leave pan drippings.
Add 1 can mushroom soup, 1 can water.
Stir together with pan drippings and simmer quail in gravy at least 30 minutes.