CRISP QUAIL WITH PINEAPPLE AND GREEN ONION
Steps:
- Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
- Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
- In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
- Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
- Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
- To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
- Cool. Store in a covered jar and use as needed.
CRISP QUAIL WITH PINEAPPLE AND GREEN ONION
Steps:
- Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
- Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
- In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
- Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
- Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
- To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red chile flakes
- In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
- Cool. Store in a covered jar and use as needed.
PINEAPPLE BAKED QUAIL
Make and share this Pineapple Baked Quail recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Arrange quail, breast side down, in 10 inch square baking dish or 3-quart casserole; set aside.
- In small bowl, blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch.
- Pour juice mixture over quail.
- Bake uncovered for 20 minutes.
- Turn quail breast side up; arrange pineapple and lemon slices over quail.
- Baste with sauce.
- Bake until quail are tender and juices run clear, 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired; salt and pepper to taste.
- Serve over quail.
Nutrition Facts : Calories 505.1, Fat 26.6, SaturatedFat 7.4, Cholesterol 165.7, Sodium 145.9, Carbohydrate 24.1, Fiber 3.5, Sugar 13.9, Protein 43.9
SAVORY PINEAPPLE BAKED QUAIL
Easy and simple way to serve quail...this could be used for cornish game hens too.. Great with a rice pilaf and a simple green salad.
Provided by LiisaN
Categories Quail
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
- In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
- Pour pineapple and lemon slices over quail.
- Place baking dish in oven.
- Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired, add salt and pepper to taste and serve on the side.
Nutrition Facts : Calories 506.8, Fat 26.6, SaturatedFat 7.4, Cholesterol 165.7, Sodium 173.9, Carbohydrate 24.2, Fiber 3.6, Sugar 14, Protein 44
BAKED QUAIL WITH MUSHROOMS
Make and share this Baked Quail With Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
- Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
- Remove mushrooms from skillet; set aside.
- Melt ½ cup butter in skillet; brown quail on both sides.
- Remove quail to a 1 ½ quart casserole.
- Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
- Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
- Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
- Serve over rice.
Nutrition Facts : Calories 532.1, Fat 33, SaturatedFat 16, Cholesterol 133.7, Sodium 843.1, Carbohydrate 14.6, Fiber 0.8, Sugar 1.7, Protein 25.9
HEAVENLY BAKED QUAIL
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.
Provided by nesbitt929
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 617.9, Fat 26.8, SaturatedFat 8.3, Cholesterol 103.3, Sodium 1483.6, Carbohydrate 58.9, Fiber 2.8, Sugar 4.1, Protein 33.2
BAKED QUAIL
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.
Provided by Bone Man
Categories Quail
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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