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Whats a good way to make quail?

post #1 of 5
7/8/08 at 8:45am
Thread Starter 
Whats a good way to make quail?

I picked up some frozen quail from the store, do I cook it medium rare since its a game bird?
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post #2 of 5
7/8/08 at 10:02am
I would cook it untill its 180 internal temp.

Quail goes really nice with pomigranate.

I know that its really nice grilled (half quail) and is really nice used in a confit on a salad. ;)
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post #3 of 5
7/8/08 at 7:06pm
Some of the most spectacular quail recipes come from Vietnam - try this one to as an idea
  • 4 Dressed Quail
  • 4 tbsp. of Sesame OilMarinade
    • 4 Spring Onions (chopped)
    • 4 cloves of Garlic (Lasan) (crushed) or 1 tbsp. of Garlic Paste (Pisa Lasan)
    • (1/2") piece of Lemon Grass Root (chopped)
    • 1 tsp. of Red Chilli Powder or Paprika
    • 1 tbsp. of Palm Sugar
    • 1 tsp. of Salt
    • 1 tbsp. of Fish Sauce (Nouc Mam)
    • Lime Juice (to taste)
    • 2 tbsp. of Water
    • 2 tbsp. of Vegetable Oil
    1) Split quail down the bony side and flatten to get a broad breast. Score breast with deep cuts.
    2) Make the marinade by heating vegetable oil in a skillet and frying garlic, onions, and lemon grass for a few minutes. Add chili powder, fish sauce, sugar, salt, and water and simmer for 3 minutes. Remove and cool.
    3) Marinate quail and chill for two hours.
    4) Heat broiler or barbecue and broil for 15 minutes on each side, basting frequently with sesame oil and marinade, until bird is crisp, aromatic and sizzling. Serve with a good squeeze of lime juice over quail



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post #4 of 5
7/8/08 at 9:30pm
Stuff it with fennel, andouille and cornbread finished with a lovely sage jus.
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post #5 of 5
7/8/08 at 11:42pm
Hmm...the fennel jogged a memory for me

Brush the outside with a little tamarind paste before roasting, then serve the jointed bird atop a salad of fennel, watercress and orange segments with a dressing made from dijon mustard, oil, tamarind paste and orange juice.
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