Baked Garlic Quail Food

BAKED QUAIL

Steps:

• Pre-heat the oven to 325-degrees F.
• If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
• Lightly rub all the quail, inside and out with the seasoned salt.
• In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
• Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
• Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
• Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
• Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

HEAVENLY BAKED QUAIL

Steps:

• 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.

BAKED GARLIC QUAIL

Steps:

• Cut quail in half through centres.
• Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well and cover, refrigerate overnight.
• Preheat oven to 180dC.
• Place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot 200dC and cook further 10 minutes or until quail are crisp and tender.

SPICY HONEY AND GARLIC QUAIL

Steps:

• Note: I make it this way for my family which still has a nice kick, if it is for a party or just me I use 1/4 cup sambal oelek as I like it really spicy so adjust amount for heat.
• Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night.
• Preheat oven to 190°C place quail on wire rack over baking dish, reserve marinade,.
• cook quail for approximately 25 minutes or until browned and crisp and cooked through, brush with marinade a couple of times during cooking.
• Can be made as a starter for 4 or a main course for 2. You can also double ingredients for 4, as a main.
• Serve over deep fried vermicelli noodles with stir fried vegetables.
• This is also a good marinade for chicken wings or drumsticks.

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

ROASTED QUAIL

Steps:

• Finely chop green onions and garlic.
• Open the quail, remove the internal organs, cut off the head and claws, and rinse.
• Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt in a large bowl.
• Grab and mix evenly, cover with plastic wrap, and refrigerate for at least 2 hours to fully marinate and taste.
• The marinated quails are placed on a grilling net, and the skins are lightly dried. You can also use a fan to blow dry or wipe dry with kitchen paper.
• Brush both sides of the quail with a layer of oil, put it in the preheated oven, heat up and down at 200°C, turn on the hot air mode, bake for 10 minutes, take out one side, and continue to bake for 5 minutes.
• Take out the quail again, brush both sides with a thin layer of honey water, then with the skin facing up, continue to bake for 5-8 minutes, and it will be out after the color is even.
• It's out

BAKED GARLIC QUAIL

Steps:

• Combine marinade ingredients.
• Add quail and refrigerate overnight.
• Just before serving, place quail on rack over baking dish.
• Bake for 15 minutes in a moderate oven.
• Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.

ROASTED QUAIL

Steps:

• Prepare ingredients.
• Finely chop green onions and garlic.
• Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt in a large bowl.
• The marinated quail is placed on the kitchen grilling net, and the skin is slightly dried.
• Brush both sides of the quail with a layer of oil, put it in the preheated oven, heat up and down at 200 degrees, turn on the hot air mode, bake for 10 minutes, take out one side, and continue to bake for 5 minutes.
• Take out the quail again, brush both sides with a thin layer of honey water, then with the skin facing up, continue to bake for 5-8 minutes, and it will be out after the color is even.