Best Quail Cook In A Bag Recipes

SOUTHERN FRIED QUAIL

Steps:

• Rinse the quail and pat dry thoroughly with paper towels.
• Generously season each bird with salt and pepper both inside and out.
• Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
• Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.
• Bring the oil to frying temperature (about 325) over medium-high heat.
• Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
• Remove to a paper towel lined plate to drain.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

GRANDMA'S QUAIL

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.

ROASTED QUAIL

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.

PAN ROASTED QUAIL

Steps:

• Preheat the oven to 400 degrees F.
• Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
• Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
• Heat the butter and olive oil in a skillet over medium heat.
• Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
• Remove from the heat and stir in the prosciutto, thyme and lemon zest.
• Yield: 6 servings
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
• Bring to a boil, stirring until the sugar has dissolved.
• Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
• Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

QUAIL COOK-IN-A-BAG

Steps:

• Grease a large roasting pan. Put flour in oven cooking bag and shake, making sure that the inside of bag is evenly coated. Split birds lengthwise in half and sprinkle flesh with salt and pepper. Place birds in the bag and add the onion, green pepper, mushrooms, bay leaf, sherry, lemon juice, and water. Tie the bag, lay in pan, and punch 12 holes in the top of the bag. Roast at 350° for 45 minutes. This method of roasting creates its own gravy and bastes the birds at the same time.