Vizsladogs, Ltd.

Cooking Quail

Quail in Lemon Sauce

The aroma is mouth watering. The taste is even better.

6 Quail
2 Tbl. Butter
1/4 Cup Lemon Juice
1 Can Chicken Broth
Salt & Pepper to Taste
Paprika

Wash quail; pat dry inside and out; season with salt and pepper and paprika. Brown on both sides in skillet with oil or butter. Add lemon juice and broth. Simmer until quail are tender — around 30-minutes. Serve quail in Lemon Sauce with (wild) rice. Yields 3 servings. (From Ducks Unlimited "After the Hunt Cookbook" 1984)

Quail and Wild Rice Casserole

A Vizsla person wrote in saying, "I just tried this recipe last week, and even though it takes a while to prepare, it's delicious.... thanks to my mom for the basic recipe, which originally called for chicken, but I substituted quail... and thanks to Ricochet for finding all those quail for me. (Please note... I don't measure anything... the measurements below are approximate and can be adjusted to suit the cook.)"

8-12 quail breasts
1/2 c. cooking sherry
1 tsp. curry powder
1 medium onion, diced
1/2 c. diced celery
1 pkg. long grain and wild rice
1 can cream of mushroom soup
1/2 c. sour cream
1 12 oz. pkg. fresh mushrooms
1 Tbsp. butter or margarine

Simmer the breasts of quail in water with the cooking sherry, curry powder, onion, and celery until the meat is cooked through. Save some of the liquid to cook the rice. Set quail aside to cool. Take the meat off the bones in bite-sized pieces and toss quail pieces, cooked onion and celery in casserole dish sprayed lightly with cooking oil spray.

Cook rice according to package directions using the water-sherry mixture from the bird boil for the water amount specified on the box. Toss into casserole dish when done.

Slice the fresh mushrooms saving a few nice buttons for decorating the top of the casserole. Saute the sliced mushrooms in the butter or margarine. Toss into casserole dish.

Combine the cream of mushroom soup and sour cream in a medium sized bowl. This, too, gets tossed into the casserole dish. Now thoroughly combine the quail, rice, mushrooms and soup/sour cream mixture in the casserole dish. Top off with saved mushroom placed button side up. Bake uncovered for 45 min. to 1 hour at 325 deg. F. Serves six.

Dave's Quail Apetizers

Dave writes us, "This isn't really a recipe but it is how I cook Quial. They are so small that I like them better as an apetizer. My mouth is watering just typing this. P.S. Bo, my dog, gets all the hearts & livers as I clean the birds...she earned it!"

I fillet the meat off of the breast and wrap it around a sun dried tomato and hold it together with a toothpick. I then BBQ them. I use sun dried tomatos which have been packed in Olive Oil. After skewering the meat around the tomato I marinate the meat and tomato in the oil for a while before I put them on the grill. I have done the same with Chukkar too.