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!
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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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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 .
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?
Toby, have a look at this....
It serves 125, takes eight hours to cook and is stuffed with 12 different birds ... now that really IS a Christmas dinner | Mail Online
I think it was the Roman Nero who feasted on such a meal...the smallest bird was stuffed with an olive...it was the only thing of the creation he ate...!!
i just bake them whole wrapped in bacon mates missus deep fries them whole:wtfsmilie:Quote:
Plucked and roasted( wraped in bacon )whole birds , never tried them any other way. Keep the feathers they are good for fly tying
anyone want to pre book my pheasant feathers this season for tying i,l bung them in the freezer anyway:D
EBs beat me to it, Spatched is the best way. Use the corkscrew trick to gut em, then skin them. Cut up the spine, then roll them out with a beer bottle, make sure you break the bones in them. Season and barbie over a open grill, under another heavy barbie plate on top, using plenty of butter as they are pretty lean. When thighs are cooked whole thing is well done
Second rough as guts way, Get woolworths stuffing and stuff them, stack them up in the pyramid and microwave them until they are cooked then finish them on the same open grill, lots of fire
Pointer, what about the lead in them...how the microwave deal with that!!!!
Can you please explain the corkscrew method??!!
Never had a problem with lead in them? Corkscrew method, make a small slit in said quails rectum up towards the breast about 10mm long, take a large corkscrew (yes the bottle opening variety) and stick it in birds new found rear end as far as you can go, twist two full turns and pull out. Voila, one gutted quail in seconds. Or just go old fashioned and scoop it out with a finger
Thank you!!!!
There you go Jack now you have had the advice of one of our finest country fare cooks all you need do now is bag enough to invite us all over for a feast.
One quail equals one fart. Three quail is a large meal
Sorry guys this thread got away without me even realising anyone had replied as often happens.
Eebees that first post has me salivating!
I envy your pheasant shoots though, would love to do that! thats another meat I can just see being absolutely delicious!
Sounds good to me Rush, hope you guys arent big eaters though because I'ma prick of a shot! haha
Looks very interesting hope EeeBees is watching it.
Dune sparrow in a pig blanket
Attachment 10061
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...:D:D:D 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:D:D:D
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.