Quail in Lemon Sauce
The aroma is mouth watering. The taste is even better.
2 Tbl. Butter
1/4 Cup Lemon Juice
1 Can Chicken Broth
Salt & Pepper to Taste
Wash quail; pat dry inside and out; season with salt and pepper and paprika.
Brown on both sides in skillet with oil or butter. Add lemon juice and
broth. Simmer until quail are tender around 30-minutes. Serve quail
in Lemon Sauce with (wild) rice. Yields 3 servings. (From Ducks Unlimited
"After the Hunt Cookbook" 1984)
Quail and Wild Rice Casserole
A Vizsla person wrote in saying, "I just tried this
recipe last week, and even though it takes a while to prepare,
it's delicious.... thanks to my mom for the basic recipe, which
originally called for chicken, but I substituted quail... and
thanks to Ricochet for finding all those quail for me. (Please
note... I don't measure anything... the measurements below are
approximate and can be adjusted to suit the cook.)"
8-12 quail breasts
1/2 c. cooking sherry
1 tsp. curry powder
1 medium onion, diced
1/2 c. diced celery
1 pkg. long grain and wild rice
1 can cream of mushroom soup
1/2 c. sour cream
1 12 oz. pkg. fresh mushrooms
1 Tbsp. butter or margarine
Simmer the breasts of quail in water with the cooking sherry,
curry powder, onion, and celery until the meat is cooked through.
Save some of the liquid to cook the rice. Set quail aside to
cool. Take the meat off the bones in bite-sized pieces and toss
quail pieces, cooked onion and celery in casserole dish sprayed
lightly with cooking oil spray.
Cook rice according to package directions using the
water-sherry mixture from the bird boil for the water amount
specified on the box. Toss into casserole dish when done.
Slice the fresh mushrooms saving a few nice buttons for
decorating the top of the casserole. Saute the sliced mushrooms
in the butter or margarine. Toss into casserole dish.
Combine the cream of mushroom soup and sour cream in a medium
sized bowl. This, too, gets tossed into the casserole dish. Now
thoroughly combine the quail, rice, mushrooms and soup/sour cream
mixture in the casserole dish. Top off with saved mushroom placed
button side up. Bake uncovered for 45 min. to 1 hour at 325 deg.
F. Serves six.
Dave's Quail Apetizers
Dave writes us, "This isn't really a recipe but it is how
I cook Quial. They are so small that I like them better as an
apetizer. My mouth is watering just typing this. P.S. Bo, my dog,
gets all the hearts & livers as I clean the birds...she
I fillet the meat off of the breast and wrap it around a sun
dried tomato and hold it together with a toothpick. I then BBQ
them. I use sun dried tomatos which have been packed in Olive
Oil. After skewering the meat around the tomato I marinate the
meat and tomato in the oil for a while before I put them on the
grill. I have done the same with Chukkar too.