Help! Wild Quail!

[ergozum]

My partner just returned from a hunting trip and brought home a handful of quail... What can I do with them?

[prunefeet]

Sorry, I just had to laugh, you sounded as if you were being attacked by wild quail. It was a funny image!! Help!! Wild quail!! Happy they were a success, sounds really good.

[ergozum]

The quail were a success! I marinated them as in a recipe from Bon Apetit 1995. Left them in the marinade two hours, wrapped their little bodies in bacon and baked at 325 for about 40 minutes. Served with a gold potato gallette and fresh mushroom broccoli saute, Mmmmmm good!

[ergozum]

Thank you so much! I've prepared them on the grill before but was looking for something new. I may try to fry them up, I guess the oil should be fairly hot?

[tbear]

I think you want around 350. If you are doing allot, you will need to do it in bunches as the oil temp will drop quickly.
I am jealous and would love to hear how they come out.

[tbear]

I have two favorites: Quail Ragu from the Silver Palette cook-book and, even better, fried Quail:
Dip the whole bird into seasoned flour, then egg/cream mix, then into Panko (japanese bread crumbs). We use a turkey fryer and do big batches at a time, dumping the birds on the middle of the table, everybody just going at 'em. The meat stays really succulent.

I have to disagree that quail is like duck when preparing. Duck breast, wild or domestic, is best served rare to medium rare, while the leg is best braised or confit. Though quail should not be over cooked it is not eaten rare. A little pink is ok, but we are really talking about a white(ish) meat (quail) v.s. a red meat (duck).

[singleguychef]

Ewww, do you have to clean and remove the feathers? :(

But on the plus side, just sear it on a really hot pan with salt and pepper and you'll get the natural gamey taste. To me, quail is like duck in terms of preparing.

If you want, you can also create a glaze with either honey or pomegranate molasses.