Grilled my first quail!

[silentrunning]

How hard are quail to pluck the feathers? I know some chickens will wear you out cleaning them.

Doug

 

[Ironsun]

Hi,

I gave up on hand plucking, years ago, I now wet pluck.

Wet plucking is easy, after culling the birds, emerse it in warm water (125F) for about 20 seconds, lift out and rub off the feathers, They come out cleanly as the warm water has soften the oils around each base of the feather.

After Plucking, just clean them out and dress them in the normal way.

Ironsun.

 

[millerwb]

Quote:
I don't bother with plucking. I just rip the skin off feathers and all.

 

[millerwb]

Quote:
Don't know. I have always cooked my game birds and meat just a little on the rare side. I will let you know if I get sick by cooking them just a bit on the rare side. They were at the right temp, just the juices in the body cavity were still a bit damp (actually dripping a bit down the fingers and hand).

 

[silentrunning]

Quote:
I don't bother with plucking. I just rip the skin off feathers and all.

I had thought of that but was afraid that after baking the meat might be dry. I do like that idea tho.

Doug

 

[Sierra pachie bars]

I don't pluck, I just skin them so easy. I'm going to try the wrapping in foil with carrots and tator tots. Sounds yummy.

 

[DonnaBelle]

I cook quail several ways, but I like grilled best. With the bacon wrap is great.

If you freeze quail, let them overnight in a light salt brine, then freeze covered with a salt water solution.

I was raised on wild quail, thought everyone had quail, squirrel and rabbit to eat, but now we raise our own quail.

DH is getting 1,000 day old chicks on July 3rd. He sets them out to work dogs on and then hunts them on our ranch in the fall.

Love quail, like beer, one way we know God loves us.

DonnaBelle

 

[tbone]

i am thinking of bacon wrapped quail breast and stuffed jalapenos on the grill...... bacon mmmmmmm i love bacon....lol

 

[giasmom]

Hey ya'll gotta quit all this, I don't have any quial but you are sure making me wish I did. I all sounds sooooo good !

 

[kingmt]

I take those Cornish Hens put 1/4 clove of garlic, 1/4 of medium onion, 1/2 of a lime after it is squeezed all over the breast, & a potato inside the cavity. the lime covers the neck hole the potato seals the butt. then I rub the breast & legs down with a good rub & wrap in foil. I put it over the coals until temp is reached.

This is while I'm camping & I build a oven that I pull hot coals into for cooking. If you were using a conventional oven I would say about 450 until temp is reached.

This does make the skin kind of nasty but the meat is great. So if you wanted to leave the skin on a quail & use smaller pieces of flavorings this might work.

If you wanted to keep the skin or do a skinless I would put the rub on the inside of the cavity & cook at 350 until temp is reached.