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Discussion in 'Quail' started by Whitehouse Quail, Sep 6, 2010.
I need a way to cook my newly processed quail!
Brown and slow cooked in an eletric skillet for 30 min. at 225 degrees and they will be tender .sojono.
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I split mine down the breast and fold out flat,,add about enough oil in a cast iron pan to brown the birds,remove the birds from the oil and add enough flour to make a gravy paste,add enough water or milk to make the gravy,,put the birds back into the pan with the gravy add enough water to almost cover the birds,slow simmer for about 25 minutes with the cast iron pan covered,(has to be a cast iron frying pan)
Do you brown the quail if the skin is removed? Will that make them stringy? I ask because I plan on skinning them.
Quote:WITH A HEAT SOURCE.... PREFERABLY 1 THAT YOU CAN CONTROL ...
Quote:I always skin my birds,they cook up tender as can be in the gravy,I have never tried just pan frying the birds,,i'm sure someone has..anyone?
I like to wrap mine in foil along with cut-up potatoes, onions and bell peppers and cook on the grill or in an oven at 350 for about an hour. Have also cooked with BBQ sauce like hot wings.
Very tasty no matter how you cook them!