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Question by WILLHAM48. Uploaded on December 18, 2012
Sorry, didn't mean to put whole twice.
Two distinct possibilities.
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.
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.
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