Who here eats it

[troseblad]

Here was my first try:

Skinned and halved
Couple hours in brine
Dry
Sprinkle with pepper and garlic
Saute an onion in a little butter
Add quail
Flip
Add a dash or two of red wine at the end
Delicious!!

 

[itsy]

Quote:
I do it...

A, to leach blood from the bird.

B, to brine the bird abit.

If you have never brined a bird you should try it. It adds moisture, and flavor if you add spices, to a bird that will have a tendency to dry out when cooked. I skin my quail as it speeds up the processing greatly over plucking. Caution: when using a full on brine, dont soak it over 12 hrs without trying it first. Over brined barn yard avian is not good!! good luck, Bill

FD - Do you let the birds rest for a day before eating them? I'd imagine they'd be tough if you ate them the first day. This topic comes up a ton in the meat section of this forum.

I WAY overbrined my first chicken - thinking the longer I did it, the better. Boy, was I wrong. The meat was so salty - I couldn't even give it to the dogs! I like the idea of a brine. Just don't overdo it.

 

[joe125]

I bring every bird here into the world, and I take them all out as well. I really wish I could pawn the dispatch over to someone else, but I would never hatch a bird, that I couldn't dispatch. It isn't pretty, I hate to do it, even when needed, but I would never bring a bird into this world, that I needed to depend on someone else to dispatch. All hands on deck! When the cleaning/dressing happens, but I personally kill every bird around here.

Not sure why these things wind up in the (Soak them in salt water with 8 cloves of garlic and a mint leaf, and cook them like this... but it generally does)

 

[saddina]

Quote:
I do it...

A, to leach blood from the bird.

B, to brine the bird abit.

If you have never brined a bird you should try it. It adds moisture, and flavor if you add spices, to a bird that will have a tendency to dry out when cooked. I skin my quail as it speeds up the processing greatly over plucking. Caution: when using a full on brine, dont soak it over 12 hrs without trying it first. Over brined barn yard avian is not good!! good luck, Bill

FD - Do you let the birds rest for a day before eating them? I'd imagine they'd be tough if you ate them the first day. This topic comes up a ton in the meat section of this forum.

I WAY overbrined my first chicken - thinking the longer I did it, the better. Boy, was I wrong. The meat was so salty - I couldn't even give it to the dogs! I like the idea of a brine. Just don't overdo it.

When talking coturnix, you don't need to rest them the extra day past brining, as, well they're about 7-8 weeks old, so too young to be tough yet, and about 2 bites per bird. (2 birds are 2-4 hotwings worth of meat). I do a fast 2-4 hour chill and brine/marinade, then off to the pan.

 

[aprophet]

Quote:
I do it...

A, to leach blood from the bird.

B, to brine the bird abit.

If you have never brined a bird you should try it. It adds moisture, and flavor if you add spices, to a bird that will have a tendency to dry out when cooked. I skin my quail as it speeds up the processing greatly over plucking. Caution: when using a full on brine, dont soak it over 12 hrs without trying it first. Over brined barn yard avian is not good!! good luck, Bill

X2 I grew up doing most "Game" this way the salt kills a lot/ most of the bacteria on the meat too and somewhat preserves the food

 

[Hooligan Farm]

I usually do it but my last go round my kids asked to do it. So i guess you can its a family thing here

 

[kimandrich]

Quote:
I do it...

A, to leach blood from the bird.

B, to brine the bird abit.

If you have never brined a bird you should try it. It adds moisture, and flavor if you add spices, to a bird that will have a tendency to dry out when cooked. I skin my quail as it speeds up the processing greatly over plucking. Caution: when using a full on brine, dont soak it over 12 hrs without trying it first. Over brined barn yard avian is not good!! good luck, Bill

Thanks! Definitely going to try it soon, it's time to take care of some of my oldest roosters...