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Old 01-09-2014, 01:43 PM   #1
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Quail

I found a package (6) of frozen whole quail in the market. They are not seasoned and thats why I bought them.
Usually the only ones we ever see are marinated/preseasoned and I would never trust that.
I am not certain they are even butterflied as the package is frozen solid.

I assume a great marinade and a hot grill is in order. But now that I have all of you, I ask what and how you would handle these little birds?

TIA..........John
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Old 01-09-2014, 01:52 PM   #2
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Quote:
Originally Posted by Roll_Bones View Post
I found a package (6) of frozen whole quail in the market. They are not seasoned and thats why I bought them.
Usually the only ones we ever see are marinated/preseasoned and I would never trust that.
I am not certain they are even butterflied as the package is frozen solid.

I assume a great marinade and a hot grill is in order. But now that I have all of you, I ask what and how you would handle these little birds?

TIA..........John
Spatchcock for grilling.
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Old 01-09-2014, 01:53 PM   #3
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Salt, pepper and hickory smoke at about 350 degrees.

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Old 01-09-2014, 02:33 PM   #4
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Spatchcock for grilling.
I must assume this "spatchcock" means butterflied? Flat?

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Salt, pepper and hickory smoke at about 350 degrees.

.40
Expand please. Long slow and should they be well done?
I thought quail was supposed to be "just" done. Unlike chicken?
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Old 01-09-2014, 05:43 PM   #5
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Originally Posted by Roll_Bones View Post
I must assume this "spatchcock" means butterflied? Flat?



Expand please. Long slow and should they be well done?
I thought quail was supposed to be "just" done. Unlike chicken?
I've always cooked it to 165 internal. My household is very picky about rare unless it's beef.

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Old 01-09-2014, 06:28 PM   #6
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I've never had frozen Quail.
Are they farm raised?
The only ones I've had were harvested with Mr. Remmington.
We call em G.I. Joe Turkeys.
Have had success with braising them in chicken stock with some Onions and Garlic sautéed in olive oil, Red Wine vinegar and/or Vermouth.
S & P to taste.

Roasted with butter is good too. I'd go with 325 F until your desired doneness.
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Old 01-10-2014, 09:50 AM   #7
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If you find that they are whole like little chicken you could make a stuffing with 1 tablespoon of breadcrumbs per bird, a little grated onion, herbs of your choice and a few raisins or chopped dried apricots. Bring together with a little water and S&P. Put 1 spoonful of stuffing into each cavity. Gently put into ovenware dish that will hold them nice and cosy, drizzle over a little melted butter and cook on high temperature in your oven for 15-20mins. Treat like small ckicken portions actually.
You should look at them after the 15mins as they will probably be ready if you turn off the heat and leave for the remaining 5 if you think they need it.

Only way in our house to enjoy them is with our fingers so have serviettes/ water bowls at the ready !!
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Old 01-10-2014, 11:57 AM   #8
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Thanks everyone. They are farm raised and if they are whole, I will butterfly them.
I have had quail in restaurants and they were always grilled or sautéed and a sauce made. And they were very good that way.
I think I will marinate or season them very well and pop them onto a hot grill pan. Or use a fry pan and sear and make a sauce.

Now what to go with this?
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Old 01-10-2014, 01:57 PM   #9
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Originally Posted by Roll_Bones View Post
Thanks everyone. They are farm raised and if they are whole, I will butterfly them.
I have had quail in restaurants and they were always grilled or sautéed and a sauce made. And they were very good that way.
I think I will marinate or season them very well and pop them onto a hot grill pan. Or use a fry pan and sear and make a sauce.

Now what to go with this?
Tart cherry sauce and wild rice.
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Old 01-11-2014, 04:11 PM   #10
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One way I have made them is chicken fried.
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