What's for dinner?

[creekrocket]

By Reading Allot Of Threads Here, I'm Left Wondering How Many Of Y'all Eat Quail? I Do,And Really Enjoy Them. I've Learned How To De-Bone Them, Which Gives You A Few More Options To Cooking Them.

 

[veggiecanner]

We raise them for food, but are just starting.

 

[NewsomeFarm]

Just hatched 97 out of 120 Jumbo Coturnix Quail eggs, that will go in the freezer in about 8 weeks. I should say half of them will. I will keep the other half for laying eggs. I love quail on the dinner plate. Me and my family would drive from Tallahassee, FL to Thomasville, Ga just to eat at a restaurant named "The Homecoming". It was a southern style restaurant that specialized in all-you-can eat catfish and quail. I could eat about 6 to 8 halves (3-4 whole birds) at one sitting. Now I raise my own quail and enjoy the whole process from hatching eggs to frying or grilling quail. So, what are your methods of cooking the de-boned quail. (I'm always wanting to try new ways to prepare them).
Thanks,
Ryan

 

[BrowTines]

I would be interested in some recipes also.

 

[NewsomeFarm]

This recipe was meant for Chukars, but is just as good with quail.

Ginger Grilled Quail

2 to 4 Jumbo Quail
1/4 cup of dry wine (such as a Cabernet Sauvignon or Bordeaux blend)
1/4 cup feshly squeezed lemon juice
2 tablespoons of grated fresh ginger root
3 cloves of garlic, freshly minced
1/4 cup of brown sugar
1 teaspoon of salt
1/2 teaspoon of black pepper

Ingredients for the glaze:

1/2 stick of butter
1/2 cup of red currant jelly
2 tablespoons of lemon juice
1/4 cup of red wine (something robust, like a Cabernet, Zin, or Shiraz)

Directions:
Mix the red wine, lemon juice, ginger root, garlic and brown sugar in a Ziploc bag. Add the quail and marinate for 2 to 4 hours. While the marinade is working, work on your stove top and mix butter, red currant jelly, lemon juice, and red wine in a saucepan. Bring the mixture to a boil. Reduce the heat and continue to cook until the mixture is slightly thickened. Heat your grill and place quail there upon, basting them with the glaze. Cook until done the birds are done and tender, then coat them once more with the glaze and serve directly.

This is the video I found of where this recipe came from.