Recipes

QUAIL KABOBS

Serves 2 (2 kabobs per person)

• 4 quail, deboned
• 1 large bell pepper
• 8 mushrooms
• 1 medium onion
• 1 can pineapple chunks
• 8 cherry tomatoes
• 1/4 lb. bacon seasoning or marinade - teriyaki, wine, or Italian dressing

Debone whole quail by filleting out the breast and legs. Cut meat into about 1” cubes. Wrap each piece with half a strip of bacon. Cut bell pepper, onion, and pineapple into about 1” chunks. On each skewer place 3-4 pieces of wrapped meat, 2 mushrooms, 2 pieces of onion, 2 cherry tomatoes, 2-3 pieces of bell pepper, and 2 pieces of pineapple. Alternate the pieces when you put them on the skewer and make sure that no piece of meat or tomato is an end piece. Place over coals and turn every few minutes until done.

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QUAIL WITH PLUM SAUCE

• 6 quail 1 cup plum jelly
• 2 tbsps catsup
• 2 tbsps apple cider vinegar
• 1/2 tsp dry mustard
• 4 tbsps soy sauce

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BREADED QUAIL

• Bag limit of quail
• 1 bottle of quality Italian dressing
• Shake’n Bake for chicken
• Lemon pepper

Place quail in a ziplock bag. Soak quail in Italian dressing for 5 hours. Coat each with Shake’n Bake and place on cookie sheet. Sprinkle with lemon pepper. Bake at 350 degrees for 40 minutes.

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QUAIL VINO

• 2 quail per person
• 2 cups sliced mushrooms
• 1/4 - 1/2 cup chopped green onions
• wild rice
• 2 tbps. lemon juice salt - to liking
• ground pepper
• 1 cup dry white wine
• 1/2 cup butter or margarine

Brown plucked quail in butter; remove from pan and set aside. Sauté mushrooms and onion in pan. Place quail, mushrooms, and onion in a shallow pan and cover with heavy-duty aluminum foil. Bake at 350 degrees for 40 minutes. Remove foil and add wine, lemon juice, a little salt, and pepper. Cook for another 15 minutes or until brown, basting often. Serve hot over cooked wild rice.

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QUAIL SALSA

• 2 quail per person
• sliced mushrooms
• sliced bell peppers
• sliced tomatoes
• fresh salsa
• sliced red onion
• garlic
• ground pepper
• butter or margarine
• 1 can of tomato sauce

Split quail in half lengthwise. Place in large skillet with butter, grated garlic, and tomato sauce. Bring to simmer and cook for 10 minutes. Add sliced mushrooms, bell peppers, tomatoes, red onion, and salsa. Simmer for 30 minutes or until done Serve on rice.

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BAKED QUAIL WITH MUSHROOMS

• 10 quail (Serves 4)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound fresh mushrooms
• 1/2 cup butter or margarine
• 1/4 cup plus 1 tablespoon all-purpose flour
• 2 cups canned diluted chicken broth
• 1/2 cup dry sherry

Cook rice. Combine 1/3 cup flour, salt and pepper. Dredge quail in flour mixture and set aside. Sauté mushrooms in 2 tablespoons of butter in a large skillet for 4 minutes. Remove mushrooms from skillet; drain and set aside. Melt remaining 6 tablespoons of butter in skillet; brown quail on both sides. Move quail to a 1 1/2 quart casserole dish. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees for 1 hour. Serve over rice. Bon Appetit! Courtesy of Mike Thometz

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QUAIL IN WINE SAUCE

• 6 quail (Serves 6 little eaters)
• 2 cups white wine
• 1/2 cup shortening
• 1/2 teaspoon salt
• 2 small onions, minced
• 1/8 teaspoon pepper
• a few grains cayenne pepper
• 1 teaspoon peppercorns
• 1 teaspoon minced chives
• 2 cloves garlic, cut fine
• 2 cups cream
• 1/2 bay leaf

Melt shortening and add onions, cloves, peppercorns, garlic, and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce, add cream, and heat to boiling point. Pour over quail.