quail and dinner party

18

Recipes

Doves or Quail Country Style

Posted by Bill Butler  

This is my Cousin Joy's recipe. With this dish serve tiny new potatoes and tiny buttered peas. MORE»

Recipe #299176

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Heavenly Baked Quail

Posted by Chef #580861 Nesbitt  

Oh my gosh! My brother told me how to make this years ago and asked if I would make it for him. We had cleaned some fresh quail and his wife was out of town. I did and was instantly hooked on this meal. We had this like every night for a week and... MORE»

Recipe #264635

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Quail Baked in Wine

Posted by Molly53  

Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #243077

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Grilled Quail With Red Wine-Blackberry Sauce

Posted by Dreamgoddess  

From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate. MORE»

Recipe #203119

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Quail in the Limelight

(3 reviews) Posted by yaya78006  

A "company" perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird. MORE»

Recipe #185015

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Fried Quail With Spicy Salt

(1 reviews) Posted by JustJanS  

From the cookbook A little taste of China MORE»

Recipe #122228

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Smothered Quail or Dove

Posted by Dreamgoddess  

I love quail and this is one of my favorite ways to prepare it. MORE»

Recipe #119376

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Quail in Ancho Chile & Honey Sauce

Posted by EdsGirlAngie  

I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per... MORE»

Recipe #110696

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Tandoori Stuffed Quail With Apple Bhajis,wilted Spinach, Fenugr

Posted by chef ashish damle  

This is twist on the normal chicken tandoori. served with sweet apple fritters and wilted spinach. The sauce is creamy and sweet. The quail cooks fast and one whole bird will be enough per person with the rice stuffing. MORE»

Recipe #108314

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Quail With Indian Spices

(1 reviews) Posted by JustJanS  

This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious. MORE»

Recipe #107019

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Spiced Quail With Curried Butter Sauce

Posted by JustJanS  

A nice simple recipe I'm posting for a request. Cooking time doesn't include marinating. MORE»

Recipe #106839

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Pomegranate Baked Quail

Posted by JustJanS  

I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds. MORE»

Recipe #88776

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Roasted Quail Stuffed with Creole Oyster Dressing

Posted by Alan Leonetti  

Quail can be purchased in any gourmet or specialty food stores. MORE»

Recipe #80202

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STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY)))

Posted by Alan Leonetti  

This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce. MORE»

Recipe #80194

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Oven-Braised Teal

(2 reviews) Posted by Iowahorse  

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit MORE»

Recipe #75397

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BBQ Quail with Honey-mustard Dressing

(2 reviews) Posted by JustJanS  

Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser. MORE»

Recipe #73905

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Roasted Quail with Mushrooms

Posted by Iowahorse  

More than edible, eh. MORE»

Recipe #73169

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Stuffed Quail

Posted by Tara  

Mom got me some quail so I got a basic idea of how long to cook quail and made this up based on most bird recipes. It was great tasting and tender. MORE»

Recipe #55483

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