Best 2 Grandmas Quail Recipes

**Grandma's Quail: A Delectable Dish with Unique Recipes**

Quail, a small game bird known for its tender meat and delicate flavor, takes center stage in this collection of treasured recipes. From classic roasted quail to innovative quail stir-fry, each recipe offers a unique culinary adventure. Discover the versatility of quail as it's transformed into mouthwatering dishes that showcase its natural goodness. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, these recipes will guide you in creating delectable quail dishes that will impress your family and friends. Embark on a culinary journey as we explore the diverse flavors and textures that quail has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GRILLED QUAIL

Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

PAN-ROASTED QUAIL WITH PORT SAUCE

Pan-Roasted Quail with Port Sauce image

Provided by Michael Lomonaco

Categories Game Roast Christmas Quail Port Red Wine Fall Maple Syrup

Yield Serves 4 as an entree or 8 as a first course

Number Of Ingredients 28

Ingredients

Marinade:
1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil
Port Sauce:
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port
Final Enrichment:
2 tablespoons good-quality port
2 tablespoons unsalted butter

Steps:

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

Tips:

Choose the freshest quails possible. Fresh quails will have plump breasts and bright eyes.
Clean the quails thoroughly. Remove the feathers, head, feet, and entrails.
Brine the quails for at least 30 minutes. This will help to tenderize the meat and add flavor.
Cook the quails over medium heat. This will help to prevent the meat from drying out.
Use a meat thermometer to ensure that the quails are cooked to an internal temperature of 165 degrees Fahrenheit.
Let the quails rest for 10 minutes before serving. This will help to redistribute the juices and make the meat more tender.

Conclusion:

Quail is a delicious and versatile bird that can be cooked in a variety of ways. Whether you are roasting, grilling, or frying quail, these tips will help you to create a delicious meal that your family and friends will love. Quail is a healthy and delicious source of protein that is also low in calories and fat. It is a great choice for a main course or appetizer, and it can be paired with a variety of sides and sauces.