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Tag Archives: quail recipes

It’s That Time of Year

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Those of you who have followed me for a while have been subjected through the years to my annual Valentine’s Day rants. I’ve shared my thoughts about the price gouging, the blatant commercialization of an originally sweet idea, and general lurid skankiness that has come to be associated with February 14th.

Everyone in the Deerslayer household loathes the idea of trying to go out to eat in any restaurant on that day. Seriously, if you are a true follower of the Deerslayer’s Wife, you KNOW that you can have an exquisite meal at home for a fraction of the price. An issue that we have experienced is that we’re hard-pressed to find a restaurant that serves game meats cooked to a medium rare perfection like those that we can prepare at home. On the plus side, we really look forward to buying chocolate for half price the next day!

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Deerslayers’ wives, you have the tools to prepare the most amazing meal your husband has ever had. How about a seared tenderloin with a balsamic glaze or venison Parmesan with angel hair pasta or venison and Guinness stew or marinated semi-boneless quail? How about your deerslayer’s favorite dessert? It won’t cost over $100 bucks and he will love it. Done! BTW, I’d love it if you’d share your deerslayer’s favorite dessert recipe or favorite wild game recipe with me and the group. Ladies, we’ve got to stick together here!

Deerslayers, DO THE DISHES! POUR THE WINE! PLAY SOME NICE MUSIC THAT SHE WILL LIKE! DONE! Don’t buy jewelry, stupidly expensive flowers or candy! But if your sweetie has a favorite outfit, dress up, damn it! You can thank me on the 15th…after you snatched up some discounted chocolate!

 
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Posted by on February 14, 2019 in Recipes, Uncategorized, Venison

 

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Quail Season!

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I’d never really thought much about quail.  They’re really cute and funny to watch, running around, zigging and zagging this way and that.  I’d ordered them in restaurants a time or two and they tasted pretty good.  But I’d never really given them a second thought until….

I discovered that they were rather plentiful out at the ranch, and Deerslayer seemed to enjoy hunting them quite a bit.    “Don’t shoot what you’re not willing to eat” ran through my mind.  So I started ordering quail in restaurants, finding out which preparations were better than others, and thus began my quest for a repertoire of recipes for this new favorite in the Quailslayer household.christmas, quail 10-28-14 031  While I’ve come across many quail dishes that were quite delicious, there was one that really stands out.  The marinated quail were deboned except for the wings and legs, leaving the main  succulent, beautifully flavorful part of the bird to be savored without picking at bones.  The birds are seared, over high heat on a griddle or grilled.  They are flattened with a skillet to allow the heat to penetrate more evenly.

This is my take on that recipe:

 

Marinated Flat Quail

(serves 4 for dinner)

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8 quail, deboned (two per person)

½ cup Italian dressing

½ cup teriyaki sauce

5 cloves garlic, coarsely chopped

2 tsp. Sambal Oelek (ground, fresh chili paste found in the Asian food dept. of the grocer)

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1  tsp. ground black pepper

Quail can be purchased at the grocer, some already deboned. To help with my experimentation,  I’ve bought birds deboned, au naturale or bone-in, and prepared birds straight from the hunting camp.

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I found this brand at my local grocer. They were bone-in. Quite satisfactory. Skin intact, good flavor.

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They have a website which I photographed for your web-browsing pleasure.

.I found a great tutorial on deboning quail from Jacques Pepin on Youtube.  I wrestled a few quail before I got the hang of it.  Since I was deboning more than just a couple, I found that going through a single step for all the birds allowed me to hone my skills, so to speak.  For example, remove the wishbone from all 8 birds, then separate the wing bones from the shoulders for all eight.  You get the picture.  Game shears seemed to work better for me than a knife for detaching  the wings and legs.  Perhaps some of my readers feel more comfortable with a sharp knife for this task, but the shears did the trick for me.  As I said, moving through each step for all the quail allowed me to get a little bit more proficient with each one. For me, the most difficult part was detaching the skin from the backbone, particularly near the tail.  I used a butter knife to gently separate them.  The skin is quite delicate and it’s best not to tear it.  Several of my quail did end up with small holes in the skin, though.  Keep in mind that the skin DOES seal in the juices.  Nuff said.

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The first time I prepared the birds, I marinated them THEN tried to debone them. Mistake! Very slippery.

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Removing the wishbone

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One deboned quail. Basically, it is turned wrong-side out.

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…and right-side out.

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Mix all marinade ingredients in a measuring cup. Place a large zip bag in a spill-proof container that can go into the refrigerator several hours or overnight.

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Place deboned quail into the bag.

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Pour marinade over quail. Remove excess air and seal bag. Squish around gingerly to incorporate marinade but not damage delicate quail or pierce bag with bones.

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Marinated, deboned quail ready for the griddle

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Place quail on hot griddle. They’re pretty floppy so arrange them so that they look comfortable. Place cast iron skillet on top and cook for about 2 minutes.

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Okay, there’s not really a reason for putting this picture in other than I was really proud of how this bird turned out. Pretty professional, huh?

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Flip with a metal pancake turner. Replace skillet and cook for another 1 1/2 to 2 minutes. Turn down heat slightly if griddle begins to smoke too much. Place on an oven-safe dish to warm.  Done.

Deerslayer and I prepared these on the grill up in Vail.  They were a big hit.  We used the skillet method on the grill as well.

For an easy and impressive side dish, I served Uncle Ben’s Original Recipe Long Grain and Wild Rice.  I prepared it according to directions, adding finely chopped  carrots and some frozen peas.  Nice.

 

 

 

 

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