Quail Meat Recipes | Exotic Meats USA

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Recipes

Quail Recipes

Quail in Raspberry Sauce
Serves 8

Ingredients:

Quail (about 4 ounces each)
2 to 3 tablespoons salad oil

Sauce:
1/3 cup sugar
½ cup raspberry vinegar or red wine vinegar
2 cups chicken broth
1-1/2 tablespoons cornstarch
1-1/2 tablespoons water
1 cup fresh or partially thawed, frozen, unsweetened rshtmlberries
2 tablespoons brandy
2 tablespoons lemon juice
salt and white pepper

Directions:
Rinse birds and pat dry; save necks and giblets for another use.
Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not crowd), and brown all over, about 5 minutes per bird; add oil as needed.

Arrange birds, breast up and slightly apart, on a rack in a 12- by 17- inch roasting pan. Roast birds in a 400°F oven until breast are still red and moist in center but not wet-looking (cut into breast just above wing joint to test), 12 to 15 minutes. Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.

Make sauce: To the frying pan add sugar and 1 tablespoon vinegar. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes. Add broth and quail roasting juices; boil, uncovered, until reduce by half, about 15 minutes. Mix cornstarch and water; stir into sauce. Stir until boiling. Add rshtmlberries, brandy, lemon juice, and salt and pepper to taste.

Pour sauce over the birds and serve.

Thanks to: Sunset 1990 Recipe Annual

Barbecued Quail with Jalapeno Jelly Glaze
Serves 6 to 8

Ingredients:

18 to 24 Quail (3 to 4 oz. Each)
¼ cup butter or margarine
2/3 cup jalapeno jelly
2 table spoons lime juice
salt and pepper

Directions:

1. Remove necks and giblets; reserve for other uses. Cut through the backbone of each bird with poultry shears or a knife. Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until bird lie flat.
2. In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place quail, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. Durring cooking, turn several times. During last 5 minutes, baste with jelly mixture.
3. Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes)
4. Sprinkle lightly with salt and pepper before serving.

Thanks to: Sunset Barbecue Cookbook.

Braised Quail with Poblano Chilies, Saffron, and Chorizo
Serves 4

Ingredients:

1/2 cup chicken broth or water
2 teaspoons unsalted butter
1 teaspoon saffron threads
1/3 cup packed fresh cilantro leaves
2 onions
2 fresh poblano chilies
4 cloves garlic
1 large or 2 small fresh or dried bay leaves
2 Spanish chorizo links (about 6 oz. total)
1/2 teaspoon crumbled dried oregano
1 teaspoon ground cumin
2 large vine ripened tomatoes
6 whole jumbo Quail (6 to 8 oz. each)
freshly ground black pepper
2 teaspoons corn or canola oil
2 tablespoons extra-virgin olive oil

Accompaniments:

lime wedges
polenta or rice

Directions:

Preheat oven to 325°F
In a small bowl, combine broth or water and saffron.
Thinly slice enough onion to measure 1-1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausages into 1/4 inch thick slices. Peel tomatoes and seed. Cut enough tomato into 1/4 inch dice to measure 1-1/2 cups
With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat dry and season with pepper and salt. In a 12 inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
In a large shallow flameproof kettle with a tight fitting lid, cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising roast and peel poblanos. Wearing rubber gloves, cut chilies into thin strips. Chop cilantro.
Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chilies, cilantro, and salt to taste and bring mixture to a boil.
Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.

Thanks to: Some Gourmet Place

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