Gosh, it has been years since I cooked quail... my memory may be poor, but here goes.
Quail breast meat is the best part of the quail. Discard the wings and back. Keep the legs and thighs in one piece.
Dredge meat in a mix of flour, a little salt and pepper. If using a skillet, have solid Crisco melted (about a tablespoon plus or heaping anyway a good amount). Fry Quail until crisp on both sides. Add a little potato water (maybe a cup, enough to cover bottom of pan about 1/2 inch or more, just guess). Let quail simmer for a good 30 minutes. Add more potato water if needed. Just before it's done with cooking time, I always added a bit more floor (if needed) to thicken and make a gravy.
I'm a dump cook, sorry but that's the best I can do for you. It will have a wild taste, but it is so good!
Oh, and I don't drain the Crisco off, I add a little flour to absorb it before adding the potato water.
JIC, potato water is the water you have already cooked your potatoes in. ;)
Yes, keep the potato water!!!
__________________
I drink coffee so I don't kill you.
I quilt so I don't kill you.
Do you see a theme?
Faith isn't something that keeps bad things from happening. Faith is what helps us get through bad things when they do happen.
Gently! Very, very gently. Czech is correct, just make sure the pan is not too hot. Is it butterflied, or in one piece, like a miniature turkey? If it is whole, I've stuffed mine with cooked wild rice, put it on a rack in a shallow roasting pan, and covered it with foil; 350 until an instant read thermometer reads 155-160. Remove from oven, and let it rest at least 10 minutes before serving.
Gently! Very, very gently. Czech is correct, just make sure the pan is not too hot. Is it butterflied, or in one piece, like a miniature turkey? If it is whole, I've stuffed mine with cooked wild rice, put it on a rack in a shallow roasting pan, and covered it with foil; 350 until an instant read thermometer reads 155-160. Remove from oven, and let it rest at least 10 minutes before serving.
Nice boss!
It is not still whole. It looks like it's just the main part.
__________________
LawyerLady
I can explain it to you, but I can't understand it for you.
LL - My favorite is simmered in a white wine sauce with mushrooms, onions & carrots & served over wild rice. That was my birthday dinner every year growing up. I am so jealous. I haven't had quail in probably 15 years.
LL - My favorite is simmered in a white wine sauce with mushrooms, onions & carrots & served over wild rice. That was my birthday dinner every year growing up. I am so jealous. I haven't had quail in probably 15 years.
We have an extra. Would you like to come to dinner?
__________________
LawyerLady
I can explain it to you, but I can't understand it for you.
LL - My favorite is simmered in a white wine sauce with mushrooms, onions & carrots & served over wild rice. That was my birthday dinner every year growing up. I am so jealous. I haven't had quail in probably 15 years.
We have an extra. Would you like to come to dinner?
Thanks, I would love to! My Dad & brother were avid hunters & we ate quail often when it was in season. It was my very favorite.
