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Quail
Marvin's Quail
12 Quail
3 cloves garlic, mashed
6 T. fresh mint
½ cup Worcestershire
2 T. Tabasco
¼ cup olive oil
Juice of 10 lemons
1½ sticks butter
Place quail in roasting pan. Add small amount of water and cook in 300 degree
oven for 20 minutes. Prepare remaining ingredients in saucepan. Stir. Cook over
low heat. Pour sauce over birds. Continue cooking 30 more minutes. Baste frequently
with sauce. Remove cover of roaster to brown for final five minutes.
Iris Wynne
Greenville, Mississippi
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Smothered Quail
6-8 cleaned Quail
½ cup butter
salt & white pepper
milk
flour
Salt and pepper quail all over and roll in flour. Melt butter in a very large
skillet with a lid and brown quail over medium/low heat. Remove quail from skillet
and add 4 T. or more of flour. Salt and pepper to taste. Stir constantly until
a light brown roux has developed, then slowly stir in enough milk to make gravy.
Taste, adding more salt and pepper if needed. Return quail to skillet and roll
in gravy; cover skillet. Simmer on lowest setting for 45 minutes to 1 hour, basting
every 15 minutes. Serve over rice or grits finished with heavy cream, giving
it great texture.
Thomas E. Ward
Jackson, Mississippi
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Quail in Wine Sauce
6-8 quail
2-3 T. margarine or butter
1 bunch green onions
1 small can of mushrooms with stem and pieces
approximately 2 T. of flour
salt and pepper
Lightly brown quail in margarine or butter in broiler or Dutch oven. Remove quail
and set aside. Sauté chopped onions in remaining butter; add flour and
stir. Add small can of mushrooms, stems and pieces (do not drain), stir, add
wine, quail, salt and pepper to taste and let simmer for one hour with top on
boiler or Dutch oven.
John Garrard
Isola, Mississippi
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Grilled Quail
Clean whole quail. Rub quail with butter, salt and pepper. Place apple wedge,
some celery and 2 T. of butter into quail cavity. Cook over low grill and
cover. Turn occasionally until done, about 30 minutes. Remove apple and celery
before serving.
Daniel Le Blond
Hernando, Mississippi
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Quail Breasts in Mushroom Gravy
8-10 quail
Fillet breasts into two pieces. Roll in flour and brown in real butter until
golden brown on both sides. Remove from pan. Add 1 medium chopped onion. Add
1 package of chopped mushrooms and brown. Return quail to onion and mushroom
mixture. Add 1 cup of water mixed with one beef bouillon cube and 1 chicken
bouillon cube. Add ¼ tsp. Louisiana hot sauce (optional). Cover and
simmer for 20 minutes, stirring every few minutes. Note: Use lidded Dutch oven
or other flat bottom pot with cover. This is also a great way to cook pheasant.
Jeff Martin
Yazoo City, Mississippi
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Sautéed Quail In Cream
6-8 quail (1½ to 2 birds per serving)
Flour, seasoned with salt and white pepper
Clarified butter
1 clove garlic, minced
¼ cup minced shallots
2 cups heavy cream
½ lb. mushrooms, sliced
¼ cup white wine
salt and pepper to taste
Dredge birds in flour and brown in butter. Transfer to a warm oven. Add garlic,
mushrooms and shallots in same pan over medium heat and sauté 3-5 minutes.
Add wine, cook 2 minutes over high heat, then stir in heavy cream, reduce heat
to slow simmer. Adjust seasoning with salt and pepper. Return birds to pan.
Cover and cook 15 to 20 minutes. Remove lid and reduce sauce.
To serve: place quail over crostini bread, (toasted bread slices)
fried potato nest, or crispy hash browned potatoes. Spoon sauce over
and garnish with fresh thyme.
Nick Apostle
Jackson, Mississippi
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