Recipezaar: Quail,North American recipes

Fried Quail

Sun, 20 May 2001 10:04:21 -0400

-- posted by roxanne

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Georgia Quail in Gravy

Fri, 10 Oct 2003 20:00:49 -0400

-- posted by Iowahorse

Roasted Quail with Mushrooms

Fri, 10 Oct 2003 20:00:49 -0400

More than edible, eh. -- posted by Iowahorse

Atlanta Falcons Crock Pot Quail

Fri, 10 Oct 2003 20:00:50 -0400

. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Pineapple Baked Quail

Mon, 10 Nov 2003 20:01:01 -0500

-- posted by Iowahorse

Quail in Ancho Chile & Honey Sauce

Tue, 08 Feb 2005 19:58:05 -0500

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 person. Prep time includes marinating the quail overnight. -- posted by EdsGirlAngie

Wild Game Gumbo

Tue, 29 Mar 2005 15:26:18 -0500

Wild game hunting is a tradition with the males in my family. During my childhood, wild game was the about only meat we had to eat so I have a great appreciation for it. This is one of my dad's favorite things to make. He takes two days to make it. Recipe adapted from Southern Living. -- posted by ratherbeswimmin'

Country Fried Quail

Wed, 27 Apr 2005 16:20:45 -0400

The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites. -- posted by Dreamgoddess

Smothered Quail or Dove

Wed, 27 Apr 2005 16:44:05 -0400

I love quail and this is one of my favorite ways to prepare it. -- posted by Dreamgoddess

Spruce Grouse With Blueberry Sauce

Thu, 15 Jun 2006 21:58:00 -0400

We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com Posted for ZWT II '06 -- posted by Cynna

Quail in the Limelight

Thu, 07 Sep 2006 12:52:15 -0400

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. -- posted by yaya78006

Baked Quail

Thu, 07 Sep 2006 18:09:03 -0400

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes. -- posted by Bone Man

Corned Game Birds

Mon, 01 Jan 2007 14:43:25 -0500

I find that after hunting I am expected to prepare whatever delicacies the boys have brought home. This recipe can make even the toughest game bird into lean delicious corned lunch meat (like corned beef!). This recipe will do about 8 grouse or ptarmigan about 10 pounds worth. Also works with rabbit! -- posted by Callu

Grilled Quail With Red Wine-Blackberry Sauce

Wed, 03 Jan 2007 13:32:23 -0500

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. -- posted by Dreamgoddess

21's Quail Salad

Wed, 11 Apr 2007 23:30:03 -0400

This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade. -- posted by Trinkets

Pareja De Codornices (Pair of Quail )

Thu, 12 Apr 2007 21:26:14 -0400

In between Reynosa and Nueva Laredo, Mexico there is a reservoir (Lake) around which is a campground. On a hill overlooking the lake is a small restaraunt (only those that camp there know of it) which serves a limited menu of specialities, mostly carp taken from the lake. They also serve cordonice (quail) That I believe I could eat my weight in them! The view in the evening as the sun is setting on the other side of the lake is simply magnificient! We sat on the veranda stuffing ourselves with quail and drinking the local Caronas. They tried to protect their recipe but I think I have it figured out. Below is my version of what I think is their recipe. -- posted by Witch Doctor

Quail Baked in Wine

Sun, 29 Jul 2007 19:28:13 -0400

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. -- posted by Molly53

Heavenly Baked Quail

Fri, 09 Nov 2007 22:30:10 -0500

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 at least once a week after due to the fact we raised quail on the farm at the time. -- posted by Chef #580861 Nesbitt

Grilled Quail With Black Bean Torta and Poblano Sauce

Mon, 07 Apr 2008 14:21:15 -0400

Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was a former hunting and fishing lodge (complete with swimming pool, fine restaurant, etc). I retained the family that lived on the property as caretakers. The wife, Elise, was an excellent cook and we spent many an hour in the kitchen with her showing me how to cook authentic Mexican. She was originally from the Oachacan area and that was her specialty. The place had an over-abundance of white-wing dove, quail, javelina, wild boar, and the inevitable rabbits. Juan, the caretaker, also raised a few head of cattle. He also had a quite large garden. So we seldom had to go shopping for food. Elise knew that one of my favorite dishes was quail. So she came up with this dish. -- posted by Witch Doctor

Stuffed Quail With Crawfish Dressing

Wed, 09 Apr 2008 18:27:02 -0400

This recipe is very close to the dish served at Massas Restaurant in Houston. I like mine a little spicy and sprinkle them liberally with Tony Chacheres Creole Seasoning. -- posted by Witch Doctor

Doves or Quail Country Style

Thu, 17 Apr 2008 15:45:27 -0400

This is my Cousin Joy's recipe. With this dish serve tiny new potatoes and tiny buttered peas. -- posted by Bill Butler

Texas Roadkill Skewered

Tue, 24 Mar 2009 17:49:32 -0400

How to make dinner from roadkill. -- posted by sctdvdltl

Pelican Club's Quail Salad

Mon, 12 Oct 2009 17:48:09 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series. -- posted by Molly53

Clancy's Quail

Thu, 17 Dec 2009 19:50:38 -0500

This appetizing first course is the dish to impress! From the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of the Windsor Court Hotel, featured in The Louisiana New Garde television series. -- posted by Molly53