How do you prepare your Coturnix quail for dinner?

[John Sanders]

Welcome and it'll be fun and delicious.
Have you sourced your birds? We have a recommendation, but close can be better.

I have.

Welcome and it'll be fun and delicious.
Have you sourced your birds? We have a recommendation, but close can be better.

I got 30 eggs from Myshire farm. Jumbo Egyptians. I'm using a hova bator

 

[Nabiki]

Quail chili - an experiment that smells good so far.

 

[RUNuts]

That does look good. Did you boil the quail t debone? How do you eat your chili? With crackers, toast, rice, fritos or some other exotic carbohydrate?

I put 1 cup of rice in the bottom of a dutch oven, 2 cups bone broth, 4 quail, 1 onion and 5 florets of broccoli on top. Seasoned with Tajin and cooked at 250°F for an hour. Everyone enjoyed it. Crazy Lady asked for more rice even. Quail were moist and tender.

 

[Nabiki]

That does look good. Did you boil the quail t debone? How do you eat your chili? With crackers, toast, rice, fritos or some other exotic carbohydrate?

I put 1 cup of rice in the bottom of a dutch oven, 2 cups bone broth, 4 quail, 1 onion and 5 florets of broccoli on top. Seasoned with Tajin and cooked at 250°F for an hour. Everyone enjoyed it. Crazy Lady asked for more rice even. Quail were moist and tender.

Yes, I boil to debone, then I cooked the beans in the resulting broth. I used the bean/broth mixture to add enough liquid to the crockpot for the right consistency.

 

[mdees88]

Do ya'll process the quail a day or two ahead and let it rest in the fridge or are you cooking right after processing? That chili looks awesome...

 

[Nabiki]

Do ya'll process the quail a day or two ahead and let it rest in the fridge or are you cooking right after processing? That chili looks awesome...

I had mine in the freezer for a while. I've tried cooking them right after processing, but they were a bit tough. They are better after letting them rest.

Thanks for the compliment on the chili! This is the first time I've made it with quail, but I won the chili cookoff at work with the same recipe using bison for the meat.

 

[RUNuts]

I rest in the frig for a couple of days before cooking. When I process a lot, I will bag them, put them in the frig for a day and then freeze. Works well.

 

[mdees88]

The first ones I ever cooked were pretty tough and had a slight gamey taste but I cooked them shortly after processing.

I processed some Wed morning and my Cajun uncle came in yesterday afternoon. He cooked them up and they were absolutely delicious. Very tender and had an awesome flavor.

He seasoned them with slap ya momma, browned them in butter, removed them, added flour, water, bell peppers onion, and scallion to the skillet and made a gravy. Then he put the quail back in and slow cooked them until they were ready, served over rice. They tasted better than dark meat chicken. I should've taken a picture.....

 

[Nabiki]

Sometime simple is best. I decided to try plucking instead of just skinning on a couple birds. Roasted at 500 degrees for 15 minutes coated with butter, salt, pepper, garlic and smoked paprika.

 

[RUNuts]

Sometime simple is best. I decided to try plucking instead of just skinning on a couple birds. Roasted at 500 degrees for 15 minutes coated with butter, salt, pepper, garlic and smoked paprika.

And how did everything taste? If you tease us like this, we need an eating report. Worth plucking or not?