Processing Quail Pictures- WARNING Graphic!

[Mrs MIA]

We tried out the new plucker last night, with mixed reviews when it came to the quail. Some of them were kind of on the small side, so they got caught in the fingers.

But we butterflied them, and baked them with cajun seasonings and lemon pepper (some of each)... yum.

 

[the1much]

imma have some tomorrow

 

[BirdBoy88]

YUM! that sounds great Tori

oh and Congrats on the new plucker

i will try that one as well

many ideas needed here ...can you deep fry them? or will it just be crust after lol!


the1much yes i will be sending my plate over! Lol

 

[the1much]

lol,, i may not end up having them after all

some dude just came and bought 10, and just got off the phone with notha dude that wants the other 20

 

[Mrs MIA]

Quote:

That's my problem, too!!! The minute I tell DH we have some extra quail, someone comes and buys 'em all!!

We hadn't had any since Thanksgiving!

Sam had a thread with a recipe on it a while back...

I think you could deep fry them. They'd be about the same as hotwings, maybe a little smaller. Sure are good, though.

 

[the1much]

yup,,, their all gone,,, sooooo after ALL that,, 74 quail out before i get to eat 1

 

[LilRalphieRoosmama]

I deboned mine, then browned them in a casserole dish with a little olive oil and minced garlic. I added a can of cream of chicken soup, salt, pepper, and other various spices. Bake at 350 covered for about 45 minutes and serve over pasta. I used up excess males and I think there were only two small ones. It was enough for DD and I though and extremely yummy. Got the recipe online somewhere - there's a ton of recipes out there.

 

[BirdBoy88]

Quote:

That sounds so good!

 

[monarc23]

Quote:

That sounds so good!

I second that

 

[shelleyd2008]

Okay, when did this thread get moved?

I missed something somewhere!