Quail in Plum Sauce

This recipt calls for 10 quail
Saute quail just like chicken to get outside slightly brown
Add 6 prunes and blend on high
Depit a can of plums
Blend plums into a sauce
Add salt, pepper and Tonys to taste
Transfer to a oven tested serving dish
Garnish with canned artichoke hearts

Cook in oven at 350 deg for 20-30 minutes

Quail Almandine

This receipe is for three people.
6 Quail split down back, 1/4 cup flour, Salt and pepper,
4 tbsp. butter, 1/2 cup red table wine, 1 tbsp. sugar
1/2 cup blanched, sliced almonds

Dust birds in flour seasoned with salt and pepper. Melt butter and and saute birds until nicely browned. Add wine and sugar. Cover and continue cooking slowly for 15-20 minutes, 250 degrees. Add almonds and cook for 5-10 minutes longer or until birds are fork tender.

Quail with Sweet and Sour Sauce

Saute quail as you would chicken in butter, salt, pepper and garlic powder

Sweet and sour sauce
1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 tbsp. cornstarch
2 tbsp. honey mustard
1 tsp. Garlic powder
2 tbsp. catsup

Combine all ingredient making sure the cornstarch is thoroughly dissolved. Cook over low heat (250 deg)till sugar et al is disolved and thickened.

Quail Casserole

This recipe calls for 8-12 quail:
Salt, pepper, (or Tonys), flour, 1/2 tsp thyme, 1/2 tsp sage,
1/3 cup olive oil or butter, 1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms,
parsley flakes or fresh chopped parsley, 2 cups dry sherry

Preheat oven to 350 degrees F. Split birds down back. Add salt and pepper (or Tonys) to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 – 6 people.

Quail Parmesan

Use 6 quail for this recipe
1 1/2 cups Bechamel Sauce
1 pound of bacon done to a crisp
1 tsp. garlic powder
1 cup Parmesan cheese, grated
2 tbsp. green onion, finely chopped
1 half cup Sherry
salt and pepper

Split and flatten quail. Then cook quail in chicken stock, onions, salt, pepper and garlic powder.

Make Bechamel (white sauce ) adding crisp bacon and parmesan cheese.

Heavily butter a baking pan. Then add cooked quail and cover with bbechamel sauce. Dot with black olives. Cover with foil

Heat oven to 250 degrees F. Simmer at 250 degrees for 15-20 minutes to meld flavors. Serve in baking pan. Save stock for making gravey for mashed potatoes

Roasted quail with jalapeno cheese and bacon wrap

This recipe is for four Quail -

Ingredients:
salt & pepper (or Tonys), Olive Oil, ½ cup Japapeno Cheese, 4 strips Bacon

Preparation Instructions
Season birds with salt and pepper (or Tonys). Drizzle with olive oil. Let the birds marinate in the refrigerater for at least an hour to twenty four hours.

Preheat oven to 500 degrees. Cut a slit in each breast of the quail, fill the resulting pocket with the jalapeno cheese. Wrap each breast in bacon. Tie the legs of each bird together with kitchen twine.

Roast for 15 minutes, or until juices run clear.

We serve the quail with your favorite veggys (mashed potatoes, asparagus, broccili, etc) – the perfect dinner.

Mixed veggies with boiled quail eggs

Here’s an easy and quick dish I whipped up.
You will need some carrots, shiitake mushrooms, cauliflower and boiled quail eggs.
Saute some garlic and onions in a pan. Add the sliced mushrooms. Cook for about a minute or two then add the carrots then the cauliflower. Season with oyster sauce and a little bit of soy sauce and or curry if you want. Add about half a cup of water to the pan. Mix. Bring to a boil then lower heat. Season with a tiny pinch of sea salt and pepper. Taste. Add the boiled quail eggs and turn off the heat.

Bobwhite Quail

The Bobwhite, known in the south as the "partridge", is one of several 
species of American quail. It is a chunky ruddy-colored bird, a little 
larger than a meadow lark. The cock has a conspicuous white throat
and a white stripe over the eye. In the hen these parts are buffy. The
tail is short and dark, and the light-colored breast is flecked with dark
bars. 
They squat motionless and almost invisible, until a person is very
close. When they "flush", with a startling explosive whirl, they fly
some distance at high speed with fast-beating wings and then coast or
"scale" with the wings curved sharply outward.
Throughout spring and summer the male may be heard, morning and
evening, calling from a perch on a fallen log, a fence post, or occasionally a low tree. 
A clear whistle  "Bob-White!" or "Poor-Bob-Whoit!", with the last note loud and ringing. 
 
The "covey call", a shrill "ka-loi-kee?", is used to call the members of a family together. 

This is answered by a lower-pitched "whoil-kee" which can be imitated to bring quail
 within a few yards of a quiet watcher.
In a field or near the edge of the woods, the mated pairs build a nest
which is merely a shallow hollow in the ground, lined with dead grass
and leaves open to the sky or under a tuft of grass. In it she lays from
7 to as many as 28 pure-white oval eggs about an inch in diameter. 
Although she leaves the nest on warm afternoons to feed and exercise,
the male also brings insects and other food to her. If something
happens to the hen at this time, the cock has been known to hatch the
eggs and raise the young. During the day, the family devours
enormous quantities of insects and some wild seeds and berries. 
At night they sleep on the ground in a circle, with all heads pointed 
outward to watch for enemies. If a feeding family is disturbed, the 
parents give a low warning note and the well-camouflaged babies
"freeze" to become almost invisible. The parents then pretend to be
crippled and try to lure the enemy away by fluttering over the ground,
just out of reach.
As the young mature, the diet changes until in fall, winter and spring
it consists of a variety of wild fruits, weed seeds (especially the
common ragweed), and waste grain gleaned from fields. Because of
the great quantity of destructive insects eaten, such as the chinch bug,
no bird is more beneficial to the farmer. In northern regions, many
quail die during severe winters with deep crusted snows. 
Because quail nest, eat and sleep on the ground, they are prey for hawks, owls,
crows, foxes, skunks, weasels, snakes, rats and roaming house cats. 
But their most deadly enemy is man, the hunter.
 

Baked Pineapple Quail

8 whole quail (skin on) – 1 can (20 oz.) sliced pineapple (drain and reserve juice), 2 tsp. Worcestershire sauce, 2 tsp. Dijon mustard, 1 tsp. dried rosemary, 1 Tbsp. cornstarch, 1 small thinly sliced lemon, 2 Tbsp. salt and pepper, 3 tbsp. Tony’s,

Preheat oven to 400° F. Arrange quail, breast-side down, in a shallow baking dish. Blend all ingredients and juice mixture over quail. Bake uncovered for 10 minutes. Turn quail breast-side up and arrange pineapple and lemon slices over quail. Baste with sauce and bake until quail are fork tender about another 15 minutes longer.

Batter Fried Quail

12 quail – 3 cups water, 1 Tbsp. salt, 1 cup pancake or biscuit mix, 2 tsp. onion powder, 2 tsp. sea salt, 3 tbsp. Tony’s, 1/4 tsp. seasoned pepper, 2 envelopes instant chicken broth, 1 forth cup vegetable oil.
Cover quail with salted water. Chill at least one hour. Combine remaining ingredients in a paper bag. Remove quail from water, and shake in bag of mix. Fry in hot oil only until golden brown. Serves 6.

Quail recipes – chili

Pre cook 3 lbs. dry kidney or pinto beans. Slightly pan fry (brown) one pound of quail in olive oil.  All other ingredients = 16 oz. stewed tomatoes (undrained), 2 oz. Jalapeno sauce, one large 1015 onion (chunked), 4 garlic clove (smashed), one table spoon Tony’s,  dash of salt & pepper,  one cup broken tortilla chips (optional), 2 tbsp chile powder, 2 tbsp. cumin.

Add all ingredients into the large pot of cooked beans. Bring to a boil and then simmer 15 minutes to heat and cook thoroughly.

Quail recipes – Dutch oven, weekly additions

Dutch oven quail – Roll eight quail in equal combination of flour, cornmeal and Tony’s. Preheat  about  one half cup  of  fat/olive oil piping hot in dutch oven. Brown birds quickly on both sides. Then add a one cup of water, place lid and turn fire low to let simmer for one hour.