Cooking Quail

Easy Recipes for Preparing Game – Southern Quail and Venison Cutlets

If you love hunting or someone in your family does, you are probably always looking for ways to prepare the game.  This recipe for Southern Quail is easy and a great way to prepare the birds.  This dish is served over hot rice.  Prefer hunting the four-legged animals?  Try the Venison Cutlets which have an Italian flare.

SOUTHERN QUAIL

8 whole quail breasts or whole quail, dressed

1/2 tsp salt

1/4 tsp pepper

1/2 cup all-purpose flour

1/2 cup melted butter or margarine, melted

1/2 cup finely chopped fresh mushrooms

1/4 cup finely chopped onions

1 tbsp minced fresh parsley

1/2 cup white wine

1/2 cup whipping cream

Hot cooked wild rice

Sprinkle quail with salt and pepper; dredge in flour.  Brown quail on both sides in butter in a large skillet over medium heat.  Remove quail and set aside.  Saute mushrooms, onion, and parsley in the pan drippings.  Return the quail to the pan and add the wine.  Cover pan and reduce heat to medium low.  Cook for 30 minutes, basting frequently.  Add the whipping cream and cook until thoroughly heated.  Do not boil!  Serve over the hot rice.

Yield: 4 servings

VENISON CUTLETS

4 venison steaks

1 cup dried corn bread crumbs

1 tsp salt

1/8 tsp black pepper

2 tbsp Parmesan cheese

2 eggs, beaten

3 to 5 tbsp butter

Tomato sauce (recipe follows)

1/4 cup Parmesan cheese

4 slices mozzarella cheese

How to make the tomato sauce:  Place 2 tablespoons olive oil in a skillet and saute 1 chopped onion and 2 cloves minced garlic until onion is transparent.  Stir in 1 can tomatoes, 1 small can tomato paste, 1/2 tsp salt, 2 tsp dried basil, and 2 tsp oregano.  Simmer mixture for about 20 to 30 minutes, stirring frequently.

Mix together the corn bread crumbs, salt and pepper.  Beat the 2 tablespoons of Parmesan into the eggs.  Dip the steaks into the egg mixture then dredge in the crumb mixture.  Repeat the process so steaks are coated twice.  Cover and refrigerate for 30 minutes.

Melt butter in a large skillet.  Add steaks to skillet and saute about 10 to 15 minutes per side or until tender, adding more butter, if needed.  When tender spoon the tomato sauce over the meat.  Top each steak with a slice of mozzarella cheese.  Cover and cook for another 5 minutes or so until the cheese is melted.  Sprinkle with the 1/4 cup Parmesan cheese before serving.

Enjoy!

About the Author

For more of Linda’s recipes visit her blog at http://diabeticenjoyingfood.squarespace.com.

how to clean quail to cook?

It is best to hang quail under refrigeration for 4 days in the feathers.

Plucking: There is no shortcut if you don’t have a duck plucker. Quail skin is tender and if you try to pull off too many feathers at a time you will tear the skin. After a little practice one should be able to prepare a bird in about 5 minutes. It is worth the effort because without the skin the birds dry out during cooking.

Cleaning: Snip off legs just above joint. Wings can be trimmed right to the body because there is very little meat on them and they are difficult to pluck. Trim the neck right to the body. I find the knife-anvil pruning shears work better for this than game shears. To clean, enlarge opening at rear vent and clean out insides. The crop can be removed from the neck cavity. The crop is a little food-storage pouch and pulls right out. Discard it. Wash, clean, and dry bird. Save the heart and liver. They don’t amount not much in size but they are delicious sautéed on toast, or if you have enough (at least 1⁄2 cup, you can make a wonderful quail liver pate.

Freezing: Preferably, freeze in water-filled heavy plastic containers available at hardware stores or freezer plants. Birds will last up to 9 months this way. If frozen in freezer paper or baggies, we recommend eating within 5 to 6 months.

Food prices give shoppers reason for thankfulness
Nationally the cost of Thanksgiving dinner for 10 people increased this year by 56 cents from $42.92 to $43.47 — a 1.3 percent increase, according to a study by the American Farm Bureau.

Stuffed Quail with Pancetta, Butternut and Leeks with Pistachio Pesto Sauce, Chef David McMillan

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