RECIPES
courtesy of; http://www.recipezaar.com/recipes/quail

Quail Country Style

Ingredients

Directions

Flour the birds lightly.

Fry out the Bacon in a large skillet, then Remove and keep it warm.

Saute the birds in the Bacon Fat, browning them well on all sides. reduce the heat and continue cooking until they are just tender, about 12 minutes.
Season to taste.
Remove the Birds to a hot platter and garnish with he Bacon.
Spoon out all but 3 tablespoons of fat.
Add 4 tablespoons of flour and blend well.
Cook for 3 minutes.
Gradually stir in the cream and cook, stirring until smooth and thickened.
Season with Salt and Pepper and add the chopped parsley.
Give this sauce quite a high seasoning.
Serve in a sauce boat.

Heavenly Baked Quail

Ingredients

Directions

In frying pan heat about 2 inches of oil.

Cut each quail in half down the back.

Wrap bacon piece around each half and secure with toothpicks.

Dredge in flour and fry in the oil until light brown.

Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail.

Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven.

Remove the toothpicks.

Serve over hot rice or mashed potatoes.

Good with hot buttered biscuits.

How To Pickle Quail Eggs

Quail eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old.

Pickling Ingredients: 25 boiled quail eggs, 1 1/2 cup vinegar, 1 cup water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed. 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic. For hot pickled quail eggs add 1/4 teaspoon of red pepper or any Louisiana Hot Sauce. For fire HOT add more red pepper or hot sauce.

  • First thing you need to do is check for cracked eggs.
  • Then soak your eggs in warm water for a few minutes and clean.
  • Place eggs in a pan, cover with cold water (at least 1" above the eggs).
  • Bring water to a rolling boil before removing from heat.
  • Allow eggs to stand in hot water for 10 minutes.
  • Gently stir them occasionally to prevent the yolk from settling to one side.
  • Drain water and cover eggs with white vinegar (at least 1" above the eggs).
  • Stir the eggs every few hours.
  • After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg.
  • Rinse the eggs thoroughly and peel them.
  • Then rinse them again and place them in a 1 quart canning jar.
  • Place pickling ingredients in a pan and simmer for 15 minutes.
  • Pour the pickling liquid into the quart jar, completely covering the eggs.
  • When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

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