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Post by bamalicious on Dec 2, 2011 11:30:08 GMT -6
We do quail preserve hunting up here in bama. Usually end up with more quail then know what to do with. If anyone has recipe suggestions other than pan fry, it would be great !!
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Post by Cajunate on Dec 2, 2011 14:29:42 GMT -6
I have several at home and will post them some time this weekend. My first thought is to make a quail & andouille gumbo.
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Post by Cajunate on Dec 3, 2011 9:05:33 GMT -6
Here are a few from John Folse's "The Encyclopedia of Cajun & Creole Cuisine".
DEATH BY GUMBO
Prep Time: 1 Hour Yields: 12 Servings
Comment: This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.
Ingredients for Quail: 12 boneless Bobwhite quail salt and cracked black pepper to taste granulated garlic to taste 1½ cups cooked white rice 1 tsp filé powder 2 tbsps chopped parsley 12 (⅛-inch) slices andouille 12 oysters poached in their own liquid
Method for Quail: NOTE: Although it is best to use boneless quail for this recipe, you may also use bone-in birds if boneless is not available. Season birds inside and out using salt, cracked black pepper and granulated garlic. Season cooked white rice to taste with salt, pepper, granulated garlic, filé powder and chopped parsley. Stuff cavity of each quail with 1 tablespoon rice mixture, 1 slice andouille, 1 oyster and a second tablespoon of rice mixture. Continue this process until all birds have been stuffed. Cover with plastic wrap and set aside.
Ingredients for Gumbo: 12 stuffed and seasoned Bobwhite quail 1 cup vegetable oil 1½ cups flour 2 cups diced onions 2 cups diced celery 1 cup diced bell peppers ¼ cup minced garlic 1 cup sliced mushrooms ½ cup sliced tasso 3 quarts chicken stock 1 tsp thyme salt and cracked black pepper to taste granulated garlic to taste 1 cup sliced green onions 1 cup chopped parsley
Method for Gumbo: In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in mushrooms and tasso. Cook an additional 3 minutes then add chicken stock, one ladle at a time, stirring constantly. Stir in thyme, bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and granulated garlic. Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, remove birds to a platter and keep warm. Strain all seasonings from gumbo through a fine sieve and reserve gumbo liquid. Return stock to pot, add quail, green onions and parsley then bring to a low boil. To serve, place 1 quail in center of each soup bowl and cover with gumbo liquid.
Braised Quail in Juniper Berry Sauce PREP TIME: 1 Hour SERVES: 4 COMMENT: This recipe is based on one I received from my good friend David Chambers who is the Executive Chef at Rules Restaurant in London, England. Rules, established in 1798, is the oldest game restaurant in London. The tables at Rules have long been crowded with writers and royalty, artists and actors - from Charles Dickens to the Prince of Wales. For a recipe that "Rules," serve this dish on your table.
INGREDIENTS:
2 cans beef consomme 2 cans chicken stock 2 cups port wine 1 bay leaf 1 sprig thyme 8 quail 3 tablespoons olive oil 6 large sliced banana shallots, peeled and chopped 15 crushed juniper berries ½ pint heavy cream salt and pepper to taste 1 cup seasoned flour METHOD: Simmer the beef consomme, chicken stock, port wine, bay leaf and thyme for approximately 30 to 45 minutes or until 2 cups of stock remain. Strain and set aside. This should render about 2 cups of wine broth. Dredge the quail in seasoned flour and brown in a large frying pan with the oil. Remove and set aside. Add the shallots, juniper berries to the pan and saute until the shallots are tender. Return the quail to the pan along with the wine broth and cream. Simmer gently for 20 - 30 minutes, turning occasionally. Salt and pepper to taste.
Lemon Butter Quail PREP TIME: 2 Hours SERVES: 4 INGREDIENTS:
8 quail 1/2 cup butter 4 tbsps lemon juice 1/2 lemon peel, minced 1/4 cup diced garlic 1/4 cup sliced green onions 8 slices bacon 1/4 cup chopped parsley salt and black pepper Louisiana Gold Pepper Sauce METHOD: Preheat oven to 350 degrees F. In a 10-inch cast iron skillet, melt butter over medium-high heat. Add lemon juice, peel, garlic and green onions. Sauté 3-5 minutes or until vegetables are wilted. Wrap bacon strip around each quail breast and hold in place with a toothpick. Place quail, breast side up, in a 9" x 12" baking pan and drape with foil. Thoroughly baste each bird with butter sauce. Bake for 20 minutes, basting occasionally, to prevent birds from drying out. After 20 minutes, remove foil, turn birds breast side down and brown 10 additional minutes. Remove birds and keep warm. For gravy, dissolve 1 teaspoon of corn starch in ½ cup warm water and add to drippings in baking dish. Stir over low heat, reduce to ½ volume and adjust seasonings if necessary. Return birds to baking dish and baste with gravy prior to serving. Garnish with parsley. You can substitute the duck with quail in this recipe. Cajun Fried Duck Breast PREP TIME: 2 ½ Hours SERVES: 4 INGREDIENTS:
2 duck breasts, each sliced in 3 pieces 1 ½ cup milk 1 tsp salt ½ tsp black pepper 1/8 tsp cayenne red pepper 2 eggs, beaten 1 cup saltine cracker crumbs shortening, lard preferred 6 quart iron pot METHOD: Tenderize breasts slightly with meat hammer(Might not need to do this step). Cut each breast into 3 equal pieces. Soak in milk for 2 hours. Remove duck(quail) from milk, dip in beaten eggs, sprinkle with salt and pepper, and dredge in finely crumbled cracker crumbs. Deep fry in large skillet with 1 inch of shortening at medium heat for 20 minutes on each side.
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