Frank's Grilled Quail Breast

12 quail breasts
12 pieces bacon, partially cooked but not crisp (We like Wright's brand bacon)
6 mild to hot banana or jalapeno peppers, halved, without seeds   
cream cheese or pepperjack filling for peppers

Special tools: toothpicks

Wrap quail breast and one pepper half stuffed with cheese tightly in one slice of partially cooked bacon. Secure with 1 or 2 toothpicks, as needed. Repeat assembly with remaining ingredients. Can be cooked over grill for 30-45 minutes over a low fire, turning once. If grill is not available, can also be baked in the oven at about 350 degrees for 30-45 minutes or until meat is fully cooked. Tip: for best results with cheese, freeze stuffed pepper before assembling with quail breast and bacon. Cream cheese will hold up a little better than pepperjack. Makes 3-4 servings.

If desired, serve with barbecue sauce.

Hunters, recipe may also be made with dove breasts.


Fried Quail

Allow 1-2 quail per person, fry in hot (450 degree) oil until golden brown. Quail may be whole or halved, we prefer frying them whole in fresh vegetable oil. This is quick and easy, and very good! Goes great with french fries and/or hush puppies.


Quail Supreme

1/2 cup flour
1 tsp salt
1/4 tsp pepper
6 quail, legs split from breasts
1/2 c. melted margarine
1 med. onion, finely chopped
1/2 cup finely chopped celery
4 c. cooked rice
1 tbsp. poultry seasoning

Combine flour, slat and pepper; pour into paper bag. Place several pieces in bag; shake to coat quail. Brown in margarine; remove quail. Saute onion and celery in margarine. Add cooked rice and poultry seasoning; mix well. Form bed for quail in rise; place quail on top. Cover; cook over low heat for 1 hour. Makes 6 servings.


Crock-Pot Quail in Wine-Herb Sauce

12 quail
3 tbsp flour
salt and pepper
1 large onion, sliced
2 slices lean smoked bacon, diced
1 clove garlic, crushed
1 can (4 oz) sliced mushrooms, drained
1 bay leaf
1/2 tsp leaf thyme
1/2 cup beef broth
1/2 cup dry white wine
chopped parsley

Cat quail with a mixutre of the flour, salt and pepper. Place onion slices in crock pot; top with quail Cover quail with diced bacon. Add remaining ingredients except parsley. Cover and cook on low setting for 6 to 8 hours.

Remove quail to a heated platter and sprinkle with parsley. Thicken sauce, if desired, and spoon over quail.

Makes 6 servings (about 3 quarts).



Pheasant and Wild Rice       added 9-14-06

2 pheasants, halved
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 1/2 cups water
Water chestnuts, if desired
1 can mushrooms, if desired
1 pkg. instant onion soup mix, if desired

Place pheasants in bowl with milk to cover and 1/2 cup garlic powder, tightly covered, for 24-30 hours. Discard milk.

Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees. Serves 6.



Have a great poultry recipe? Email it to us and we'll include it! Please specify if you'd like your name listed with your recipe.






      Back to home