Best Bens Texas Quail Recipes

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BARBECUED TEXAS-STYLE QUAIL



Barbecued Texas-Style Quail image

Provided by Food Network

Categories     appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 10

6 quail, dressed
4 ounces (1 stick) butter, melted
1 cup spicy rub, recipe follows
6 whole jalepenos
6 strips bacon
Butter, for basting
1 cup Adams Steak Seasoning
1 pinch (go easy) chili powder
1 pinch (go real easy) red chile flakes
2 pinches garlic powder, or to taste

Steps:

  • Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.;
  • Mix the above in a small bowl.

ROASTED QUAIL



Roasted Quail image

Roasted quail is an incredibly easy and utterly delicious dinner! If you're a hunter or meat aficionado, this is definitely a recipe you'll love to make! This small bird is juicy, flavorful, and so easy to prepare! If you've never tried roasted quail, now is the time!

Provided by Angela

Categories     Dinner Recipes     Game Meat Recipes     Main Course

Time 35m

Number Of Ingredients 3

1 lb whole quails ((4 quails))
½ Tbsp olive oil ((extra virgin))
½ tsp poultry seasoning ((see recipe or use your favorite brand))

Steps:

  • Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish.
  • Pat the quail dry and then brush with olive oil and season with poultry seasoning.
  • Transfer the seasoned quail to a baking dish. Roast in the oven for 25-30 minutes, or until the quail is done (*see note).
  • Transfer your quail to a tray, plate, or cutting board and let them rest for 5 minutes before serving.

Nutrition Facts : Calories 234 kcal, Carbohydrate 0.2 g, Protein 22 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 86 mg, Sodium 60 mg, Fiber 0.03 g, Sugar 0.01 g, UnsaturatedFat 10 g, ServingSize 1 serving

GRILLED TEXAS QUAIL



Grilled Texas Quail image

Provided by Food Network

Categories     side-dish

Time 8h30m

Yield 10 servings

Number Of Ingredients 8

10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend

Steps:

  • Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
  • Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

BEN'S TEXAS QUAIL



Ben's Texas Quail image

Make and share this Ben's Texas Quail recipe from Food.com.

Provided by Benpw

Categories     Quail

Time 1h

Yield 12 serving(s)

Number Of Ingredients 4

6 quail, split
1 1/2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup pecans, crushed

Steps:

  • Split quail in half.
  • Mix honey and mustard.
  • Brush quail with glaze.
  • Crush pecans in food processor.
  • Sprinkle pecans on quail.
  • Place in baking dish in 350 degree oven for 45 minutes.

Nutrition Facts : Calories 130, Fat 8.3, SaturatedFat 2, Cholesterol 41.4, Sodium 57.4, Carbohydrate 2.6, Fiber 0.3, Sugar 2.3, Protein 11

STUFFED QUAIL



Stuffed Quail image

Mom got me some quail so I got a basic idea of how long to cook quail and made this up based on most bird recipes. It was great tasting and tender.

Provided by Tara1183

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 deboned quail
4 slices chopped bread
1/4 cup cooked turkey sausage (or other meat ground of chopped)
1/4 teaspoon sage
2 tablespoons onions
4 celery leaves
1/4 teaspoon pepper
3 -5 finely chopped mushrooms
1/2 cup chicken broth
2 tablespoons butter
1/2 finely chopped apple
2 tablespoons melted butter
2 tablespoons melted honey
1 tablespoon soya sauce

Steps:

  • Cook sausage and mix in the bread,.
  • Sauté veggies and herbs in butter until tender.
  • Mix into bread with chicken broth and apple until moist and stuff quail (wrap and secure with small skewers or just lay under the quail) Place in baking tray and put in over breast down for 30-35 minutes at 325°F.
  • I basted them about every 8 minutes with basting sauce.

Nutrition Facts : Calories 541.8, Fat 32.4, SaturatedFat 13.1, Cholesterol 154.8, Sodium 719, Carbohydrate 26.3, Fiber 2, Sugar 12.8, Protein 36

GRANDMA'S QUAIL



Grandma's Quail image

My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.

Provided by Jen Lee

Categories     100+ Everyday Cooking Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

8 quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup shortening
¼ cup water
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
  • Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
  • Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
  • Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g

BAKED QUAIL



Baked Quail image

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.

Provided by Bone Man

Categories     Quail

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup Italian seasoned breadcrumbs
2 tablespoons butter
1 teaspoon table salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon scallion, minced
1 teaspoon fresh parsley, minced
8 orange slices (for garnish)
cooking spray

Steps:

  • Pre-heat the oven to 325-degrees F.
  • If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
  • Lightly rub all the quail, inside and out with the seasoned salt.
  • In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
  • Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
  • Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
  • Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
  • Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

COUNTRY FRIED QUAIL



Country Fried Quail image

The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.

Provided by Dreamgoddess

Categories     Quail

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 quail, cleaned and split down the back
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
oil (for frying)
3 tablespoons flour
1 cup water (or 1/2 c milk and 1/2 c water)
1/2 teaspoon salt

Steps:

  • Spread the quail open and pat dry with paper towels.
  • Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
  • Dredge the quail in the seasoned flour.
  • Pour oil to 1/4" depth in the skillet and heat.
  • Add the floured quail to the oil when it's hot and brown on both sides.
  • Remove the quail from the skillet.
  • Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
  • Add to the drippings in the skillet and stir to combine.
  • Add the quail back in the skillet.
  • Add enough water to come halfway up the quail.
  • Cover and reduce the heat to low.
  • Simmer for 30 minutes or until the quail is done and the gravy has thickened.

HEAVENLY BAKED QUAIL



Heavenly Baked Quail image

Oh my gosh! My brother told me how to make this years ago and asked if I would make it for him. We had cleaned some fresh quail and his wife was out of town. I did and was instantly hooked on this meal. We had this like every night for a week and at least once a week after due to the fact we raised quail on the farm at the time.

Provided by nesbitt929

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 quail
1 onion, diced
1 bell pepper, diced
1 cup flour
1 (10 3/4 ounce) can condensed golden mushroom soup
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup water
4 slices bacon, cut in half
oil (for frying)
1 cup flour

Steps:

  • In frying pan heat about 2 inches of oil.
  • Cut each quail in half down the back.
  • Wrap bacon piece around each half and secure with toothpicks.
  • Dredge in flour and fry in the oil until light brown.
  • Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail.
  • Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven.
  • Remove the toothpicks.
  • Serve over hot rice or mashed potatoes.
  • Good with hot buttered biscuits.

Nutrition Facts : Calories 617.9, Fat 26.8, SaturatedFat 8.3, Cholesterol 103.3, Sodium 1483.6, Carbohydrate 58.9, Fiber 2.8, Sugar 4.1, Protein 33.2

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