Best 3 Grandmas Quail Recipes
Whether you are an avid hunter or a novice cook, preparing a delicious and succulent dish from your freshly caught quail can be a rewarding and memorable experience. Quail, known for its delicate flavor and tender texture, deserves a cooking method that not only enhances its natural flavors but also preserves its nutritional value. Embark on a culinary journey as we explore the secrets behind creating a remarkable "Grandma's Quail" recipe, passed down through generations and sure to leave a lasting impression on your taste buds.
Here are our top 3 tried and tested recipes!
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
GEORGIA QUAIL IN GRAVY
Make and share this Georgia Quail in Gravy recipe from Food.com.
Provided by Iowahorse
Categories Quail
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle quail with salt and pepper.
- Brown quail on both sides in butter in a large skillet over medium heat.
- Dissolve bouillon cube in boiling water; add to skillet.
- Cover, reduce heat and simmer for 40 minutes or until tender.
- Remove quail from skillet and set aside.
- Measure pan drippings; add water, if necessary to measure one cup.
- Combine flour and 2 Tbsp water; gradually add pan drippings.
- Cook over low heat, stirring constantly, until thickened and bubbly.
- Return quail to skillet; heat thoroughly.
- Remove quail to a serving platter, and serve with gravy.
Nutrition Facts : Calories 536.4, Fat 37.9, SaturatedFat 14.7, Cholesterol 196.3, Sodium 642.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 43.5
QUAIL WITH RICE
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.
Tips:
- Choose fresh quail: Opt for plump and well-dressed quail with smooth, unblemished skin.
- Prepare the quail properly: Remove any pin feathers or excess fat, and rinse the quail inside and out.
- Use a variety of cooking methods: Quail can be roasted, grilled, pan-fried, or even smoked. Experiment with different methods to find your favorite.
- Don't overcook quail: Quail meat is delicate and can easily become dry if overcooked. Cook quail to an internal temperature of 165°F (74°C) for best results.
- Pair quail with flavorful sides: Quail's mild flavor pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a light salad.
Conclusion:
Quail is a delicious and versatile bird that can be prepared in a variety of ways. With its mild flavor and delicate texture, quail is a great choice for both casual and formal meals. Whether you're roasting it in the oven, grilling it over an open flame, or pan-frying it in a skillet, quail is sure to please everyone at the table. So next time you're looking for something new and exciting to cook, give quail a try. You won't be disappointed. `
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