Recipes

Brined & Smoked Turkey

2 quarts cold water,
1 cup kosher salt,
½ cup granulated sugar,
1 turkey
1/2 cup ancho chile powder,
5 tablespoons light brown sugar,
2 tablespoon ground cumin,
4 teaspoons ground cinnamon,
1 tablespoon ground black pepper,
Vegetable oil

1. Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey, cover and let sit in the refrigerator for 6 hours.

2. Stir together the ancho powder, brown sugar, cumin, cinnamon and black pepper in small bowl.

3. Heat grill to about 400 deg. Remove turkey from the brine solution and rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub-side down and grill until slightly charred and a crust has formed, about 15 minutes. Reduce the heat of the grill to around 350 deg, turn the turkey over and continue cooking, with the lid closed for about 2 hours or until a thermometer inserted into the center of the breast registers 155 degrees.

Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into ½-inch thick slices.

Spaghetti sauce and venison

1 pound venison,
1 clove minced garlic,
1-1/2 cups chopped onion,
1/2 tsp vegetable-flavored bouillon powder,
1 tsp salt,
1 8-oz can tomato sauce,
1 can diced tomatoes,
4 oz of tomato paste,
4 tsp Worcestershire sauce,
4 tsp red wine vinegar,
2 tsp each Tabasco, basil, rosemary,
marjoram and freshly ground black pepper,
2 tsp each oregano, chili powder, paprika and sugar
1 bay leaf,
1-1/2 cups chopped green pepper,
4 oz. thinly sliced fresh mushrooms,
1-1/2 cup minced fresh parsley,

Brown the meat and garlic over medium heat.

Mix the bouillon powder with 3/4 cup water and add onion.

Combine remaining ingredients in large, heavy pot.

Add meat, garlic, onions, and bouillon.

Simmer on for about 1 hour. Serve over cooked spaghetti.

Quail – marinated, buttermilk

Try some of these recipes.
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Quail in Plum Sauce

This recipe 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

 

Chili with Quail

Pre-cook 3 lbs. dry kidney or pinto beans. Slightly pan fry (brown) one pound of quail (about 4) 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 30 minutes to heat and cook thoroughly.

Quail recipes – Dutch oven

Dutch oven quail – Roll eight quail in equal combination of flour, cornmeal and Cajun shake.

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.

Venison “backstrap” fajita receipt

Take any deer backstrap and do the following preparations:

1. For one side of backstrap cut into 4″ lengths

2. Butterfly the cut sections

3. Tenderize both sides

4. Season with Tony’s, Montreal Steak Rub, Cajon Rub

5. Cook on gas grill for about 3 minutes per side

6. Remove & cut into thin slices & add to your flour taco

7. Add cheese, picante sauce, cilantro, onions, etc

8. Start eating

Ray’s Blue Smoke BBQ Dry Rub Recipe

Ray’s Blue Smoke BBQ – pork or beef ribs

RAY’S Mustard Dry Rub Recipe contains the following ingredients:
2 tablespoons seasalt
2 tablespoons black pepper corns medium hand ground
4 tablespoons brown sugar
2 tablespoons garlic
6 tablespoons mustard seed medium hand ground

Use 2 tablespoons for every pound of ribs, apply generously and smoke

Parmesan quail

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 bechamel 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 gravy for mashed potatoes

Quail eggs with mixed veggies

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.

Quail Almandine

This recipe 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 ingredients making sure the cornstarch is thoroughly dissolved. Cook over low heat (250 deg) til sugar et al is dissolved 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.

Brined & Barbecue Smoked Turkey

Old salty dog releasing another secret cooking thingy.
This original turkey brine recipe suits my own preferences and taste. You may change the ratios of ingredients to suit your taste

1.25 cups salt
1 quart hot water
1/2 lemon sliced thin
1 cup honey, molasses or maple syrup
1 onion diced
4 cloves garlic chopped
1 tablespoon black peppercorn
5 bay leaves
4 whole cloves
4 quarts cold water

Pour the quart of hot water in a large and deep bucket, stir in the salt and molasses until fully dissolved, and then add the lemon, onion, garlic and other herbs and spices. Add the 4 quarts of cold water and let cool to room temperature or refrigerator temperature.

You might also use a large sturdy watertight plastic bag to brine the turkey.
Lower the turkey in the brine and make sure it is fully submerged and leave it for 12 hours. If you can get into the refrigerator the more the better. The next day just take it out and put it on the BBQ pit.

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 fourth 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.

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