2821 South U.S. Hwy 51, Janesville, WI USA 53545
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Quail Recipes

Quail needs to be cooked carefully to avoid overcooking, as the flesh can dry out quickly. When plans call for grilling, sauteing, or broiling, quail takes well to marinating. Cook skin side down first, then turn once. The birds are done when the juices run pink.

Quail & Rice

Prep time: 1 hour
Cook time: 30 minutes
Servings: 4-6

Ingredients:

4 - 6 Quail
1 cup brown rice, uncooked
1 onion, chopped
Salt and pepper to taste
3-1/2 cups broth or stock
1 small bell pepper, chopped
1 can cream of mushroom soup

Cooking Instructions:
  1. Boil quail until tender then set aside to and debone.
  2. Cook rice, onions, and bell pepper in 2 1/2 cups broth or stock for 30 minutes.
  3. Add seasoning to the rice mixture and pour into a greased baking dish.
  4. Arrange quail over rice. Heat mushroom soup and the remaining cup of broth or stock.
  5. Pour over quail and rice mixture.
  6. Bake at 350°F for 30 minutes or until hot and bubbly

Charcoaled Quail

Prep Time: Variable
Cook Time: Variable
Servings: As Needed

Ingredients:

1 stick oleo
1/2 cup lemon juice
1/2 cup wine vinegar
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. prepared mustard
pepper to taste

Cooking Instructioins:

Grill quail over low coals and brush often with sauce. Cook to your taste. 

Baked Quail

Prep Time: Variable
Cook Time: Variable
Servings: As desired

Ingredients:

8 to 12 Quail
salt and pepper
onion powder
garlic powder
1 T rosemary
1 can beer
1 can cream of mushroom soup

Cooking Instructions:

Sprinkle quail with seasoning. Place in cooking bag. Mix beer, soup, and rosemary and pour into bag over quail. Bake at 350°F for 1 1/2 hours. Serve over rice.

Deep Fried Quail

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: As Desired

Ingredients:

Make batter with:
2 eggs
1 cup flour
1 1/4 cup milk
1 t salt

Cooking Instructions:

Split dressed quail in half lengthwise. Dip into butter and fry in deep hot fat for about 10 minutes or until golden brown.

Quail Casserole

Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 6-10

Ingredients:

6 Quail
1 T butter
salt and pepper
3 strips bacon
3 slices sourdough bread
1/2 t savory
2 T butter
1 cup game stock

Cooking Instructions
  1. Skin the quail, rub with butter and salt. Wrap each with 1/2 strip of bacon.
  2. Dice the bread. Mix well with salt and pepper, savory, and 2 T of butter. Stuff the birds with this mixture.
  3. Place birds in a casserole. Pour game stock over them and bake at 350°F for 1 1/2 hours.

Whole Roasted Quail with Mushroom Cream Sauce

Ingredients:

1 pkg whole Quail
1 pkg mushroom rice
1/2 lb sliced mushroom
2-3 t flour
1-2 t butter
2-3 C Heavy Cream
1-2 t oil
1/2 slice of bacon per Quail
Salt and pepper to taste

Cooking Instructions:
  1. Preheat oven to 475°F. Rub quail with oil and season with salt and pepper.
  2. Tie legs together and place in roasting pan with a little water in the bottom.
  3. Place 1/2 slice of bacon on each quail. Cook for 10 - 12 minutes or until interior temperature is 150 - 155°F in the breast.
  4. Saute sliced mushrooms in 2 t of butter. When mushrooms are cooked, sprinkle with 1-2 t flour. Stir. When flour disappears add cream and remove from heat and stir. Add salt and pepper and stir. Put back on heat to boil. Remove from heat after mixture is boiling. If too thick, add a little milk.
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