Quail Bird Recipes - the smallest game bird:
BBQ Quail with Arizona Sauce - delightful:
- 8 quail, backbones removed and flattened
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter or lard
- 1/2 onion, grated
- 2 shots of tequila
- 1/2 cup mesquite bean honey, prickly pear syrup or honey
- 1/4 cup cider vinegar
- 1/2 cup chicken stock
- 1 tablespoon chopped sage
- 1 to 2 teaspoons ground chiltepin or piquin chiles, or hot sauce to taste
- Salt to taste
Make the sauce first. Heat the butter or lard over medium heat, then add the grated onion and sauté until it turns translucent, about 3 to 4 minutes. Add the remaining sauce ingredients, stir well and simmer slowly for 30 minutes or more. I always pour the sauce into a blender and puree it, but you can serve it chunky if you want.
- To flatten the quail, remove the backbones with kitchen shears by cutting along either side of the spine. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot, but leave an open space with no coals, or with one gas burner left off. Lay your quail breast side up on the cool part of the grill and barbecue with the grill lid down for 10 minutes. Paint the breast side with the sauce, and repeat this two more times until you’ve cooked the quail for 30 minutes. Check the doneness, either by inserting a thermometer into the thickest part of the breast (it should read 155°F to 160°F), or by testing where the legs meet the thighs: They should want to come apart when wiggled, but not fall apart. You might need another 10 or even 20 more minutes to get to this point, depending on how hot your barbecue is.
- Turn the quail over and paint the cooked side with sauce. Grill the breast side for 2 minutes with the lid up, then turn over again and paint with the sauce one more time. Cover the grill and cook for a final 2 minutes. Take off the grill and paint with sauce one more time.
Stuffed Roast Quail - Serves 6:
- 1 pkt x 6 boned quail
- 6 slices prosciutto
- 3 slices wholemeal bread
- 1 small onion, diced
- 1 lemon, juice and zest
- 2 cloves garlic, minced
- 5 semi-dried tomatoes, chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1-2 tablespoons water
Preheat oven to 180°C.
Using a food processor, tear up the bread slices and process to make breadcrumbs.
Place breadcrumbs into a medium bowl and add the onion, lemon zest and juice, garlic, tomatoes, olive oil and salt and pepper. Mix through
Slowly add the water - you may not need all the 2 tablespoons as you just need enough water to bind the ingredients together.
Remove the quail from packet and lie on their backs with the cavity open. Stuff each bird with stuffing, fold over breast them wrap in prosciutto.
Secure the bird with a toothpick and repeat with remaining birds.
Spray baking tray with cooking spray, place quail on and pop in the oven for 25 minutes or until the quail is crisp and juicy.
Remove from the oven and serve.
For more Quail recipes see www.quailfarm.co.uk/index.php/quail-recipes