Delicious quail recipes for elegant events, romantic dinners and weeknight dinners.
This is a fancy but tasty meal ideal for that next special dinner or even Christmas. Quail is seared then simmered in a rich sauce containing potato, prunes, sultanas and sherry.
Quail is a very delicate bird and must have a short cooking time otherwise it will be dry and stringy. This is a base recipe to which you can add any kind of sauce instead of the easy one suggested here.
Before landing on it's fluffy steamed vegetable nest, this quail was braised in pancetta, shallots and spumante!
A very healthy stir fry with a great combination of flavours and textures. Use those chokos growing on the back fence!
Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.
Quail stuffed with rosemary, thyme, parsley and orange zest, browned on the stove to seal in the juices then roasted in the oven until juicy and tender.
Wild Quail has a taste all of it's own ,Very different to commercially grown Quail as they are free range and feed on natural seed and the such Quail can be taken during the hunt season from around Easter time through to june , check dates .Hunting with a dog is recommended as Quail can sit tight in thick ground cover , and are very hard to find once downed in such cover . My Labrador first on the scene usually partakes in the feast of the first 4 or 5 before allowing me to start filling my quota Take 6 to 8 Fresh field shot Stubble Quail . Once plucked , cut down middle of breast with sharp scissors and butterfly . This makes it easy to gut and prepare for cooking . Lightly cover Quail with olive oil , salt , oregano and Garlic . At this stage the Quail can be left to marinate for 1 hour or frozen . Grill for around 7 min each side on high .
The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.
Tiny quail, served on mushroom caps and topped with a garnish of parsley, lemon and garlic, make a special entree yet leave you plenty of free time to prepare the main course.
Garlic, shallots and pitted green olives combine with stock to make a last-minute sauce, which is given a golden hue by a subtle touch of saffron threads.