Killed them, how to cook them????

Discussion in 'Quail' started by farrier!, Oct 22, 2009.

  1. farrier!

    farrier! Chillin' With My Peeps

    Feb 28, 2009
    Southern Illinois
    I forgot and cooked all the bacon I had. I just managed to remove the heads off of 9 quail. This is our first time butchering anything and I now have managed to dispatch a total of 10 birds purposely. (the only things I have killed) These will be my daughter's and my supper. She is in there now cleaning them. I need a recipe without bacon or onion so these will taste so good we will be looking forward to doing it again.
    I love onions but my daughter does not.
    Any help?

    [​IMG] I am still telling myself I am not a murderer. [​IMG]
     
  2. Emilys3guppies

    Emilys3guppies Chillin' With My Peeps

    589
    3
    131
    Jun 1, 2009
    Toronto
    farrier! :

    I forgot and cooked all the bacon I had. I just managed to remove the heads off of 9 quail. This is our first time butchering anything and I now have managed to dispatch a total of 10 birds purposely. (the only things I have killed) These will be my daughter's and my supper. She is in there now cleaning them. I need a recipe without bacon or onion so these will taste so good we will be looking forward to doing it again.
    I love onions but my daughter does not.
    Any help?

    [​IMG] I am still telling myself I am not a murderer. [​IMG]

    I'd rub them in butter all over and then sprinkle with tarragon, salt and pepper (not forgetting to butter and season the cavity). Roast at 400* for about a half hour.​
     
  3. Emilys3guppies

    Emilys3guppies Chillin' With My Peeps

    589
    3
    131
    Jun 1, 2009
    Toronto
    Also, how did the processing go? I'm getting up the nerve now to process a few of our birds so hubby and I can have them for dinner. We've had quail before but always purchased fresh from our local market and never "homegrown".
     
  4. farrier!

    farrier! Chillin' With My Peeps

    Feb 28, 2009
    Southern Illinois
    It did get a little easier by the 9th one to kill it. I was just helping daughter by skinning a few. She is on the last 1 one.
    For the first time 9 worked out pretty well. Deciding to do it, gathering buckets, bringing inside for finishing, has taken just a bit over 1.5 hours. I dont think it went to badly, if we were both doing something at once I am sure we would have been done well under an 1/2 hour. We had a lot of long pauses where we were not doing anything and both of us are slow.
    This is so new for both of us.
     
  5. AHappychick

    AHappychick Wanna-be Farmer

    5,772
    17
    269
    Dec 16, 2008
    westchester
    ok this is what I do with them

    First I pluck them I don't skin them as they are so much better that way although it is a pain in the butt it is worth it.

    Then when I know I am going to have them soon the night or 2 before I make roasted potatoes and vegetables as a side dish with the intent of having left overs.

    here is the roasted potatoes dish- I do it all with organic ingredients and make my own spices to match the Grill mate mix

    cut potatoes (6-8) either skinned or not depending on type of potatoes into bite size pieces
    Cut carrots (3-5 depending)
    a few garlic cloves cut in half
    cut up onions and peppers (whatever you want) 1-2 of each
    put all of it in a Pyrex pan and add a stick of butter cut up (or less but I prefer it good and fattening)
    (any other seasonal veggies you like

    spicy sausage (optional) cut up I like Chirizo (sp?) I cook the sausage half way in a pan first so that some of the fat is already cooked out.

    Put lots of Grill Mate McCormick Montreal blend all over

    and bake until starting to brown and potatoes are cooked through stirring up occasionally about an hour at 350
    then broil so that tops caramelize for the last 5 minutes or so

    Anyway eat this with whatever a night or so before.

    Then when having quail stuff the quail with the mix straight from the frig, wrap the quail in bacon and bake until bacon and quail are cooked.
    Enjoy [​IMG]
     
    Last edited: Oct 22, 2009
  6. saddina

    saddina Internally Deranged

    May 2, 2009
    Desert, CA
    No bacon, no problem, you can use olive oil or butter (melted) to rub down the meat. If you have ham (lunchmeat cut) you can use that instead of bacon too).

    Hmm any fresh herbs? perhaps...

    Olive oil rub, stuff the cavity with some fresh herbs (basil & rosemary), and serve with a greek salad or a light pasta? Quail lends really well to rich flavors, so you'll want lighter sides to balance it out. Go with the red wines.

    or...

    Go asian,

    lightly coat with a teriyaki or a few drops of soy, stuff with canned pineapple chunks, Dump the rest of the pineapple juice in the pan, loosly cover so the juice can steam in a bit, roast that, serve with rice and stirfried veggies.

    What's in the pantry?
     
  7. magsrags

    magsrags Chillin' With My Peeps

    Aug 12, 2008
    Staten Island NY
    Quote:Oh boy that sounds really good..................[​IMG]
     
  8. becky3086

    becky3086 Crested Crazy

    Oct 14, 2008
    Thomson, GA
    I pour a can or two of cream of mushroom soup over them and bake them (skin on). [​IMG] Wonderful!
     
  9. farrier!

    farrier! Chillin' With My Peeps

    Feb 28, 2009
    Southern Illinois
    Had them..... Daughter was a bit impatient...they could have cooked longer but she likes them!
    So... More quail for us as soon as they are big enough.
     
  10. DLS

    DLS Chillin' With My Peeps

    you didn't say how you cooked them [​IMG]
     

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