-
- Species
- Whitetail
- Rut Reporters
- Duck Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Gun Dogs
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
- Deer & Turkey Expos
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Catchbook
- Special Methods
- Fly Fishing
- Hook Shots
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
AnswersASK YOUR QUESTION
Print
Email
Share
Answers
Browse By
Top Users
Q:
What is the best way to serve whole whole quail?
Question by WILLHAM48. Uploaded on December 18, 2012
ADVERTISEMENT
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Active Interest | SKI | Skiing | Skiing Business | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding | TransWorld SNOWboarding | TransWorld SURF | TransWorld WAKEBOARDING | WaterSki |
|---|---|
| Travel | Caribbean Travel + Life | Destination Weddings & Honeymoon | Islands | Florida Travel + Life |
| Lifestyle & Epicurean | Garden Design | SNOW | Saveur |
| Marine & Aviation | Boating | Boating Life 360 | Cruising World | Fly Fishing in Salt Waters | Flying | Marlin | Marlin University | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business | Cycle World |
| Parenting | Babytalk | Parenting | Conceive | Working Mother |
| Technology | Popular Science | Science Illustrated | Sound + Vision | Popular Photography | American Photo |
| Entertainment/Events | Warren Miller Entertainment | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Answers (6)
Sorry, didn't mean to put whole twice.
Two distinct possibilities.
No. 1
Split whole bird along the spine (butterfly) and press until flat. Not pancake flat, just press down with the heel of your hand until the breast flattens slightly.
Batter and fry. Yummy with gravy and biscuits.
No. 2
Season whole birds to taste. (salt, pepper, onion, garlic, etc.) Wrap individually or together in two or three layers of foil. Include either wine or bourbon before closing foil. Bake at 350 degrees for 45 minutes. Try not to bite your fingers as you pull the tender, juicy meat off the bone! LOL!
My wife serves whole quail by wrapping them in bacon stuffing them with dressing, baking and serving with some secret sauce, along with wild rice. Sure taste good to me.
I'm a fan of butterfly and grill (breast side over direct heat first for 5 minutes then flip to breast up indirect heat until correct temp)
or just toss in a spice mix and grill. either way is awesome!
I had it grilled one time and man was it good. Happy Myles, have to ask what in the secret sauce? It seems like the sauces make the meals to me. I have heard of one that used 1000 island and Catalina dressing to make but cannot find the recipe online. Merry Christmas and have a happy new year.
As a fellow from the Lake Erie end of New York, it's been very seldom that I've enjoyed quail, but enjoyed them I did. Every last bit off of the cleanest bones you ever saw.
Post an Answer
Two distinct possibilities.
No. 1
Split whole bird along the spine (butterfly) and press until flat. Not pancake flat, just press down with the heel of your hand until the breast flattens slightly.
Batter and fry. Yummy with gravy and biscuits.
No. 2
Season whole birds to taste. (salt, pepper, onion, garlic, etc.) Wrap individually or together in two or three layers of foil. Include either wine or bourbon before closing foil. Bake at 350 degrees for 45 minutes. Try not to bite your fingers as you pull the tender, juicy meat off the bone! LOL!
My wife serves whole quail by wrapping them in bacon stuffing them with dressing, baking and serving with some secret sauce, along with wild rice. Sure taste good to me.
Sorry, didn't mean to put whole twice.
I'm a fan of butterfly and grill (breast side over direct heat first for 5 minutes then flip to breast up indirect heat until correct temp)
or just toss in a spice mix and grill. either way is awesome!
I had it grilled one time and man was it good. Happy Myles, have to ask what in the secret sauce? It seems like the sauces make the meals to me. I have heard of one that used 1000 island and Catalina dressing to make but cannot find the recipe online. Merry Christmas and have a happy new year.
As a fellow from the Lake Erie end of New York, it's been very seldom that I've enjoyed quail, but enjoyed them I did. Every last bit off of the cleanest bones you ever saw.
Post an Answer